Recipe of the Week: Mango Curry - Balance In Motion

Ingredients

• 1 teaspoon coconut oil + 1 more for the tofu
• 1/2 onion chopped
• 1 1/2 cups green beans cut into 1 inch pieces
• 1 medium zucchini, cut into 1/8 inch half moons
• 1 red or yellow bell pepper, chopped
• 3 garlic cloves, minced
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce or tamari + 1 more for the tofu
• 1 1/2 cups canned coconut milk
• 1 cup vegetable broth
• 1 ripe mango, cut into chunks
• 1 package of extra firm organic tofu, cut into cubes and baked in the oven with 1 teaspoon coconut oil and 1 tablespoon soy sauce at 400 degrees for 20 minutes turning halfway through until browned
• 2 tablespoons fresh lime juice
• 3-4 cups cooked brown rice