Vegan Polynesian Coconut Curry with Mango-Avocado Salsa & Steamed Greens

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup coconut milk 2 tbsp curry powder 1 tsp ground turmeric 1 medium onion, diced 2 cups vegetables (e.g., bell peppers, carrots, zucchini) 8 oz firm tofu, cubed 1 cup canned tomatoes Salt and pepper, to taste Fresh cilantro, for garnish Mango
• Avocado Salsa (recipe below) Steamed Greens (recipe below)

Instructions

1. In a large pan, combine coconut milk, curry powder, turmeric, onion, and vegetables over medium heat. Cook until the onions are translucent and vegetables are slightly softened, about 5 minutes.
2. Add tofu to the pan and stir well to combine. Cook for an additional 3 minutes.
3. Stir in canned tomatoes, season with salt and pepper, and bring the mixture to a simmer. Reduce heat and let it cook for 10 15 minutes or until vegetables are tender.
4. Serve hot over Steamed Greens, garnished with Mango Avocado Salsa and fresh cilantro. Mango Avocado Salsa: 1 ripe mango, diced 1 avocado, diced Juice of 1 lime 2 tbsp chopped red onion Salt and pepper, to taste Combine all ingredients in a bowl and toss gently to combine. Set aside. Steamed Greens: 2 cups mixed greens (e.g., kale, collard greens, or spinach) Water for steaming Place the greens in a steamer basket over boiling water and steam for 3 5 minutes or until tender. Set aside.

Chef’s Insight

The balance of flavors in this dish is perfect for those who love the rich tastes of Polynesian cuisine, while still maintaining a vegan and gluten-free menu.

Notes

Serve with a side of brown rice or quinoa for an even more filling meal.