Easy Vegan Red Curry

This quick, healthy Red Thai Curry recipe can be found in our What I Eat in a Day video posted above. This curry took me less than 30 minutes to make while still being flavourful, creamy and delicious. It can also be incredibly versatile as you can add whatever vegetables or proteins you would like. Some other options are broccoli, cauliflower, snap peas, potato, or lentils! If you are not a fan of spice, feel free to use less curry paste or find a milder yellow curry instead. Overall, I would definitely recommend this for an easy dinner recipe that is easy to whip up on weeknights by just cooking a few ingredients in one pot!

Vegan Red Curry (4-6 servings)

-3 cups of brown rice (made in pot or rice cooker)

-1 orange pepper (thinly sliced)

-1 medium yellow onion (finely chopped)

-2 cloves of garlic (minced)

-1-1 1/2 cups of sliced mushrooms

-1/2 block of extra firm tofu (chopped into cubes)

-4 tsp red curry paste

-1 can of coconut milk

-1 lime (juiced)

-salt and pepper to taste

-2 tbsp natural smooth peanut butter

-sliced green onion for garnish (optional)

1. Cook three cups of brown rice in a rice cooker or pot according to package instructions.

2. Slice and chop up all the vegetables (pepper, mushrooms, onion, garlic, tofu) before cooking.

3. Heat a large pot on medium heat and add a drizzle of olive oil.

4. Cook the onions for 1-2 minutes, then adding the minced garlic to cook for another 1-2 minutes. The onions should be translucent and softened.

5. Add the red curry paste to the pot and gently mix it with the onion/garlic, you may need to add 1/4-1/3 cup of water to prevent it from sticking to the pot. Let it cook for 2 minutes.

6. Add the peppers and mushrooms to the pot, stirring it gently with the curry/onion mix and cook for 3-4 minutes until the mushrooms begin to soften.

7. Add the tofu to the pot, combining it with the veggie mixture.

8. Add the can of coconut milk, lime juice, salt and pepper to the pot and mix it with the veggies/tofu. Cover the pot and bring it all to a boil.

9. Once it is boiling, turn the heat down to low and let the curry simmer for 5-6 minutes until the pepper is cooked through.

10. Add the peanut butter to the pot and gently stir it into the curry. Turn off the heat.

11. To serve, add the rice to a bowl followed by the curry on top. Some optional toppings are green onion, more lime, cashews or peanuts. ENJOY!