This Weeknight Vegetarian Coconut Curry recipe is an easy, flexible Thai curry recipe that transforms boring weeknight dinner into an exciting, exotic meal!

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30MINS
Total Time
$2.93
Cost Per Serving
Ingredients
Servings
4
us / metric
Curry

1 Tbsp
Coconut Oil
or any high heat oil

2 Tbsp
Chopped Shallots

2 cans
(14 fl oz)
(14 fl oz)
Full-Fat Coconut Milk

1 tsp
Vegetable Bouillon Cube
the equivalent of 1 cup of stock, no water added
Fillings

4 oz
Rice Noodles
or 1 cup Uncooked Rice

1 Tbsp
Coconut Oil
or any high heat oil

1 block
(14 oz)
(14 oz)
Firm Tofu

1 cup
Thinly Sliced Red Cabbage

1 cup
Sugar Snap Peas
Nutrition Per Serving
Calories
404
Fat
16.1 g
Protein
13.6 g
Carbs
52.2 g