Weeknight Vegetarian Coconut Curry | Recipe Cart

Ingredients

• 1 Tbsp coconut oil (15 mL, or any high heat oil)
• 2 Tbsp chopped shallots
• 1 Tbsp freshly grated ginger
• 2 Tbsp Thai red curry paste
• 2 14-oz cans full-fat coconut milk (414 mL each)
• 1 tsp vegetable bouillon (the equivalent of 1 cup, no water added)
• 2 Tbsp soy sauce (30 mL, or tamari for GF option)
• 2 Tbsp honey (30 mL, or sugar for vegan option)
• 1 Tbsp chili garlic sauce (30 mL)
• rice noodles (4 oz) or rice (1 cup dry)
• 1 Tbsp coconut oil (15 mL, or regular high heat oil)
• 1 14-oz block firm tofu (400 g)
• 1 cup thinly sliced carrot (50 g)
• 1 cup thinly sliced red cabbage (50 g)
• 1 cup snap peas (50 g)