Red Coconut Curry with Sesame Tofu & Roasted Vegetables
A delicious & healthy Thai inspired meal. Totally satisfying and hearty with out being heavy. Vegan – Vegetarian – Gluten Free! …
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Cooking tools:
- Oven
- Stove
- Cutting board
- Chef's knife
- Paper towel
- Pan
- Mixing bowl
- Baking sheet
- Skillet
- Wok
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 6 cups assorted vegetables* (see suggestions )
- 16 ounces firm tofu ((one block))
- 1 tablespoon coconut oil (melted)
- 1 tablespoon sesame seeds (toasted)
- 2 teaspoons garlic powder
- 1/4 teaspoon sea salt
- 1 tablespoon cornstarch
- 2 tablespoons red curry paste (Recommended: Maesri brand**)
- 2 teaspoons coconut oil (or neutral oil)
- 1 tablespoon ginger (peeled and minced)
- 2 teaspoons garlic (peeled and minced)
- 1 teaspoon pure cane sugar
- 1/2 cup vegetable broth
- 13 1/2 ounces coconut milk ((one can, not "lite" )
- 1/2 teaspoon fresh lime juice
- 1 1/2 tablespoon fresh basil leaves (or fresh mint leaves )
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