Vegan Red Coconut Curry

Name: Vegan Red Coconut Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Thai
Ingredients: 1 red chili; 4 chili (birds eye); 1inch ginger; 1 small red onion; ½ red bell pepper; 1 clove garlic; 1tsp coriander powder; 2tsp turmeric; 2 cans coconut milk; 1 block tofu; ½ red bell pepper; 250g mushrooms

4 steps

Prep:10minCook:25min

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

Updated at: Thu, 17 Aug 2023 06:38:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories313 kcal (16%)

Total Fat28.7 g (41%)

Carbs10.9 g (4%)

Sugars3.5 g (4%)

Protein9.4 g (19%)

Sodium25.3 mg (1%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Curry paste

1 inchginger

0.5red bell pepper

1clove garlic

1 tspcoriander powder

2 tspturmeric

For the curry

2cans coconut milk

1 blocktofu

0.5red bell pepper

250gmushrooms

Instructions

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