Vegan Red Coconut Curry

A Thai inspired recipe, made with tofu, mushrooms and pepper

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the ingredients for the curry paste together. You should be left with a liquidy mixture, which you’ll pour in a big pot on medium-high heat

Step 2

Once the mixture is turning into a paste, 5-6 minutes in, add the two cans of coconut milk. Keep cooking, stirring every minute or two until the paste is dissolved and the mixture is boiling

Step 3

Chop the mushrooms, bell pepper and tofu into chunks based on your preference. Add them to the pot and turn The heat to medium-low. Cover and cook for 15 minutes

Step 4

Serve with some white rice and top with cilantro and extra chili