I made this recipe with just the veggies I had left in the freezer. Feel free to sub different vegetables
1T coconut oil
1 small onion diced
1T grated ginger
2 cloves garlic minced
1 green capsicum chopped
1.5 cups coconut milk
2T vegan red curry paste
0.75 cups water
1.5 t sugar
2 cups kale
1.5 cups frozen peas
2 cups steamed pumpkin
1 cup tofu (mine was already fried, but you could use cubed from the packet
2 t soy sauce
1.5 t rice vinegar
Warm deep skillet and add coconut oil.
Add onion and pinch of salt and saute until soft.
Add garlic and ginger and fry for 30 seconds.
Add green capsicum and saute for 3 more minutes
Add the coconut milk and water. Simmer for 5 minutes.
Add kale, peas, steamed pumpkin soy sauce and sugar and cook until the kale is wilted and the frozen peas are thawed.
Served with rice and cilantro for garnish.
Serves 4 people
I had, what I call, my awakening thanks to Brighde Reed. I never felt good about eating meat, but I continued to do so because "it's part of the natural food chain", or "we need protein"... things so ingrained in many of our heads since childhood. A few inquisitive questions to Brighde, quite simply, changed everything. She helped me see that we humans can actually live a healthier life on a plant based diet. I had no more excuses. What made changing my ways so easy, though, was how Brighde opened my eyes to the fact that a Vegan diet isn't so much about the things you can't eat, but more about the things you can! I've never had so much fun in the kitchen, making and creating things I thought I'd have to give up, impressing people with delicious food that's, *gasp*... vegan!