Curry dishes are some of the best vegan dinners. There is so much variety, I’ve only just learned a few, and I’m hoping to learn more. This is a new one for me, after I tried this, I discovered just how easy it is, it’s quickly become one of my favorites. I hope you enjoy this vegan curry!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
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12-14 oz rice noodles
12-14 oz mushrooms
Limes
4 cups veggie broth
2 cups water
4 tbsp umami seasoning
1 yellow onion
1 zucchini
2 tbsp olive oil
12-14 oz can coconut milk
14 oz block of tofu (here is my recipe for Air-Fried Tofu)
Curry paste:
1 red bell pepper
2 jalapenos
1 ghost pepper
1 whole lemon
1 shallot
6 cloves of garlic
1 inch of ginger
1 tbsp yellow curry
2 tsp paprika
¾ cup of olive oil
3 tbsp sugar
1 tsp salt
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Cook the rice noodles according to the directions, and set aside when done.
2. Add all of the curry paste ingredients to a blender and blend together.
3. Prepare the air-fried tofu using this recipe: Air-Fried Tofu
4. Sautee the onions, zucchini, and mushroom in a large pot over medium heat for about 5-8 minutes.
5. Add the curry paste. Sautee for another 2-3 minutes.
6. Add veggie broth, water, and umami seasoning, and stir into the mixture. Then add the coconut milk. Simmer for about 5 minutes.
7. Once the rice noodles are ready, add the rice noodles to a bowl, then add the curry soup on top.
8. Top the curry soup with chopped cilantro, a squeeze of lime, and air-fried tofu.
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