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This Weeknight Vegetarian Coconut Curry recipe is an easy, flexible Thai curry recipe that transforms boring weeknight dinner into an exciting, exotic meal!
30MINS
$2.93
Ingredients
Servings
4
to taste
Fresh Thai Basil Leaves
optional
to taste
Sesame Seeds
optional
Curry
1 Tbsp
Coconut Oil
or any high heat oil
2 Tbsp
Chopped Shallots
1 Tbsp
Grated Fresh Ginger
2 Tbsp
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
2 Tbsp
Soy Sauce
or Tamari for GF
2 Tbsp
Honey
or Sugar for vegan
1 Tbsp
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 Carrot
1 cup
Thinly Sliced Red Cabbage
1 cup
Sugar Snap Peas
Nutrition Per Serving
VIEW ALL
Calories
768
Fat
58.2 g
Protein
17.8 g
Carbs
52.0 g