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Vegan Coconut Curry Vegetables with Jasmine Rice

Vegan Coconut Curry Vegetables with Jasmine Rice

Servings:
6

Whether you stick to a vegan diet, or simply want to incorporate more plant-based options into your daily menu, these delicious Coconut Curry Vegetables with Jasmine Rice is the perfect mealtime solution.

Ingredients

For the Sauce:
1 tablespoon of sesame oil
1 teaspoon each finely minced fresh ginger and garlic
2 15-ounce cans of coconut milk
¼ cup of red curry paste
2 tablespoons of soy sauce
2 tablespoons of tomato paste

For the Vegetables:
2 tablespoons of sesame oil
1 large diced extra firm piece of tofu
2 cups of roughly sliced baby Yukon potatoes
1 cup of sliced carrots
1 cup of sliced trimmed green beans
1 cup of sliced zucchini
1 cup of sliced tri-colored baby bell peppers
1 cup of shredded red cabbage
1 cup of peanuts
¼ cup each of chopped fresh green onions and cilantro
lime wedges for garnish
6 cups of cooked jasmine rice

Preparation

For the Sauce:


1. Add the oil to a medium size sauce pot over medium-high heat and add in the ginger and garlic and cook until lightly browned, about 2 to 3 minutes.
2. Next, add in the coconut milk, curry paste and soy sauce and whisk until combined over medium-low heat.
3. Thicken by whisking in some tomato paste. Keep warm.

For the Vegetables:

1. Add the oil to a large saute pan on high heat and add in the large diced tofu and sear for 2 to 3 minutes per side or until browned on all sides. Set aside. Feel free to season with salt.
2. Next, add the potatoes to a large pot of boiling salted water and cook for 2 to 3 minutes and then add in the carrots and cook for another 2 to 3 minutes. Add in the green beans and cook for 1 minute before adding in the zucchini and peppers and cook for a further 2 minutes.
3. Strain the vegetables and toss in a pan or bowl with the coconut curry sauce. Keep warm.

To Plate

1. Place some cooked jasmine rice to a bowl and top off with some of the curried vegetables, shredded cabbage and cooked tofu, and garnish with peanuts, green onions, cilantro and lime wedges.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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