Vegan Coconut Curry Vegetables with Jasmine Rice | Heinen's Grocery Store

Ingredients

• 1 tablespoon of sesame oil
• 1 teaspoon each finely minced fresh ginger and garlic
• 2 15-ounce cans of coconut milk
• ¼ cup of red curry paste
• 2 tablespoons of soy sauce
• 2 tablespoons of tomato paste
• 2 tablespoons of sesame oil
• 1 large diced extra firm piece of tofu
• 2 cups of roughly sliced baby Yukon potatoes
• 1 cup of sliced carrots
• 1 cup of sliced trimmed green beans
• 1 cup of sliced zucchini
• 1 cup of sliced tri-colored baby bell peppers
• 1 cup of shredded red cabbage
• 1 cup of peanuts
• ¼ cup each of chopped fresh green onions and cilantro
• lime wedges for garnish
• 6 cups of cooked jasmine rice