Vegan Red Curry!

Ingredients

2 tablespoons olive oil⁣
3 green onions chopped⁣
1 tablespoon ginger grated⁣
3 garlic cloves minced⁣ (FODSWAP: leave this out & use garlic infused olive oil instead of regular oil)
3-4 tablespoons red curry paste⁣
4 cups vegetable broth⁣
1 cup coconut milk carton or canned⁣
1 teaspoon salt⁣
½ teaspoon pepper⁣
1 14 ounces container extra-firm tofu⁣
4 ounces thin rice noodles⁣
2 large carrots julienned⁣
½ red pepper julienned⁣
Garnish⁣
Cilantro leaves⁣
Green onions⁣
⁣.

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Add the white parts of the green onions and ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute.⁣
2. Stir in the vegetable broth and oat milk, cover the pot and bring everything to a boil.⁣
3 Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes.⁣
4. Turn off the heat and stir in the sliced carrots and sliced red peppers. Garnish with cilantro and green onions.

credits go to @guthealthrecipes on Instagram

https://www.instagram.com/p/CBszviFHvrW/?utm_source=ig_web_copy_link

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