Vegan Coconut Curry Bowl with Tons of Veggies | FOOD MATTERS®

Ingredients

• 1/4 cup vegan butter
• 2 scallions, thinly sliced, white and green parts kept separate
• 2 cloves garlic, thinly sliced
• 1/2 green bell pepper, cut into 1/4-inch-wide slices
• 2 1/2 Tbsp vegan red curry paste
• 1 medium zucchini, cut into medium dice
• 1 medium carrot, cut into medium dice
• 1 1/2 cups unsweetened full-fat coconut milk
• 1 cup vegetable stock
• 2 Tbsp unflavored vegan protein powder
• 2 Tbsp natural unsweetened peanut butter
• 4 drops liquid stevia
• 1 tsp sea salt
• 10 cracks of black pepper
• 16 ounces extra-firm tofu, cut into medium dice
• 1 cup baby spinach
• 1/4 cup chopped fresh cilantro, plus more (optional) for garnish
• 4 Tbsp coconut oil, melted