Easy Vegan Red Coconut Curry Stir Fry
This quick and easy dinner will satisfy the pickiest eaters. Brussel sprouts transform when bathed in a red coconut curry sauce.
Servings: 4 servings
Calories: 426kcal
Ingredients
- 1 pound fresh green beans ends removed and snapped in half
- 1 pound fresh Brussel sprouts ends cut off and sliced in half (TIP: Soak Brussel sprouts in cold salt water to remove any dirt and bugs that tend to embed in between the payers)
- 1 medium yellow onion sliced into slivers
- 1 red pepper cried into slivers
- 3 cloves garlic
- 1 inch of fresh ginger minced
- 1 teaspoon red pepper flakes
- 2 cups cooked brown rice ½ cup per serving; served on the side
COCONUT CURRY SAUCE
- 2 cans organic low-fat coconut milk 13.6 oz. each can
- 4 Tablespoons Red Curry Paste
OFU
- 7 ounces extra firm organic tofu
- 1 Tablespoons Curry paste
- 2 Tablespoons water or vegetable broth
Instructions
TOFU
- Using a tofu press, press tofu slowly to reduce excess water (you may also use paper towels and a heavy book if you don't have a tofu press)
- Cut block into inch thick sections; then cut into one inch squares or triangles
- In a small bowl combine curry paste and water (or vegetable broth)
- Whisk together
- Toss sauce on tofu triangles/squares
BAKING TOFU
- Pre-heat oven o 350 degrees
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place tofu triangles/squares in a single layer on the pan
- Bake for 30 minutes
SAUCE
- In a bowl, whisk together 2 cans of coconut milk and curry paste
STEAM BEANS AND BRUSSEL SPROUTS
- Drain and rinse Brussel sprouts
- Using a steamer or in a steamer pan, steam beans and Brussel sprouts together for 7 minutes (half the recommended time)
- In a WOK, sauté onion, garlic and ginger together until translucent
- Add red peppers and cook for 3 minutes
- Add steamed Brussel sprouts and beans
- Add red pepper flakes
- Stir fry in the WOK for 5 minutes; add Coconut/Curry Sauce
- Toss
SERVE
- Place vegetables cooked with coconut curry sauce into a deep bowl.
- Be sure to add extra sauce from the pan.
- Place tofu triangles/squares on top of the vegetables
- Serve with a side of brown rice, which is added as the dish is eaten.
OPTIONAL
- Serve with basil and fresh lime wedges
- Ofer additional red curry flakes
Notes
I also added a very small amount of tofu to the top of the dish, and served with a side of brown rice. This, of course is optional, but I included the recipes below.
Nutrition
Calories: 426kcal | Carbohydrates: 56g | Protein: 13g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 268mg | Potassium: 963mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5687IU | Vitamin C: 153mg | Calcium: 155mg | Iron: 5mg