Vegan Keto Coconut Curry
Bursting with traditional flavors of scallion, coconut milk and cilantro, the dish is laden with healthy vegetables and tender hunks of tofu. We’ll look the other way if you want to like the bowl...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Pepper mill
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
Ingredients
- ¼ cup vegan butter
- ½ green bell pepper, thinly sliced
- 2 scallions, thinly sliced, white and green parts kept separate
- 2 garlic cloves, thinly sliced
- 2½ tablespoons vegan red curry paste
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1½ cups unsweetened full-fat coconut milk
- 1 cup vegetable stock
- 2 tablespoons unflavored vegan protein powder
- 2 tablespoons natural unsweetened peanut butter
- 4 drops liquid stevia
- 1 teaspoon sea salt
- Freshly ground black pepper
- 16 ounces extra-firm tofu, cut into medium dice
- 1 cup baby spinach
- ¼ cup chopped fresh cilantro, plus more for serving
- 4 tablespoons coconut oil, melted
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