Green Coconut Vegetable Curry
Jasmine Rice
Ingredients
- 1 (14-oz) pkg extra-firm tofu, drained and cubed
- 1 cup diced sweet yellow onion
- 2 Tbsp olive oil
- ¼ cup green curry paste
- 1 Tbsp refrigerated ginger paste
- 2 (13.5-oz) cans unsweetened light coconut milk
- 2 (10-oz) pkg frozen Thai-style stir-fry vegetable blend
- 1 (12-oz) pkg frozen shelled edamame
Instructions
- Cook tofu and onion in hot oil in a large saucepan over medium-high heat 5 minutes or until onion is tender; stir in curry paste and ginger.
- Stir in coconut milk, vegetable blend, and edamame; bring to a boil.
- Reduce heat, and simmer 8 minutes or until vegetables are tender; serve over Jasmine Rice.
Side Dish Ingredients
- 3 (8.5-oz) pouches microwavable jasmine rice
- 2 cloves garlic, minced
- 1 Tbsp olive oil
Side Dish Instructions
- Cook rice according to package directions; spoon into a large bowl.
- Cook garlic in hot oil in a small skillet over medium-high heat 1 minute. Add to rice; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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