Ingredients:
2 tbsp vegetable oil
1 large spanish onion, chopped
3 cloves garlic, minced
2 cans coconut milk
3 tbsp green curry paste
2 large carrots, peeled and diced small
8 mini potatoes quartered
3 celery stalks, diced small
1 red pepper, diced small
1 package sliced cremini mushrooms
1/2 block extra firm tofu, diced small
Directions:
Saute onions & garlic in vegetable over medium heat until translucent. Add coconut milk and curry paste. Stir well and bring to simmer. Add potatoes and carrots, simmer for 5 minutes. Add celery and peppers, simmer for five minutes. Add mushrooms and tofu and cook until add veggies have reached desired done-ness. Serve hot over rice or noodles. Enjoy!
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