Coconut Vegetable Curry | freemantayloryoga.com

Ingredients

• ¾ pound firm tofu
• 2 tablespoons tamari
• 1 tablespoon lime juice
• 2 teaspoons agave (divided)
• 1 small carrot, roll cut
• 1 small sweet potato, sliced
• 2 cups broccoli florets
• 1 small crookneck squash, sliced
• 1 cup sugar snap peas, trimmed
• 2 tablespoons coconut oil
• 4 cups coconut milk
• 1 cup vegetable stock or water and bouillon
• 1 tablespoon minced ginger or 4 slices galangal, smashed
• 2-3 tablespoons green curry paste (available at natural foods and Asian markets)
• Salt to taste
• ⅓ cup chopped fresh basil