Red Curry Veggies

Anyone enjoy curry? I do! But not all curries. I’m actually fairly picky about the kinds of curry I enjoy. But, there is a very easy way to make delicious curry veggies. I always serve them with rice, but it’s not necessary.

What you will need:

  • 1 15 oz can light coconut milk
  • 3 Tablespoons red curry paste
  • Any veggies you want. I typically use brussles sprouts, red onion, red potatoes, mushrooms, and garlic
  • 2 Tablespoons water
  • 1 block extra firm tofu
  • I cup your favorite rice (optional)

Curious about red curry paste? I typically use this one as it is easy to find in my grocery store.

What to do:

  • Preheat oven to 400 degrees
  • Cook the rice according to package directions
  • Drain tofu, cut into bite sized pieces
  • Line a baking sheet with parchment paper and place tofu on the paper with space between each piece. Bake for 20 minutes and turn the tofu over half way through
  • Chop the veggies into bite size pieces
  • Place veggies in a large pan with water and saute on medium until onion is soft
  • Add coconut milk and red curry paste
  • Comtinue to simmer the veggies until soft
  • Stir in tofu

Serve over rice. Yummers! Let me know what you think in the comments.

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