Energizing Thai Vegetable Curry

Allergens

None

Ingredients

• 1 cup firm tofu, cubed 1 cup broccoli florets 1 cup red bell pepper, sliced 1 cup snap peas 1 cup baby corn 2 cups spinach 1 cup coconut milk 2 tbsp Thai red curry paste 1 tbsp olive oil Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the curry paste and cook for 1 2 minutes, or until fragrant. Add the cubed tofu, broccoli, red bell pepper, snap peas, and baby corn to the pan. Stir to coat the vegetables with the curry paste. Pour in the coconut milk, then season with salt and pepper. Bring the mixture to a simmer, cover, and cook for 5 7 minutes, or until the vegetables are tender. Add the spinach to the pan and stir until it wilts. Serve immediately over brown rice or cauliflower rice for added nutrition.

Chef’s Insight

Use fresh, high-quality curry paste for optimal flavor and aroma.

Notes

This dish is perfect for meal prepping and can be stored in the refrigerator for up to 5 days.