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Coconut milk brings out the creamy goodness in this vegetarian curry dish. Serve over rice for a complete, well-balanced and very tasty meatless meal.
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1 tablespoon sesame oil
2 teaspoons mild curry
1 tablespoon minced fresh ginger
2 pounds firm tofu, cut into 1/2-inch cubes
2 red bell peppers, diced
2 cups cauliflower florets
2 cups broccoli florets
1 cup coconut milk
1 teaspoon fish sauce
1/4 cup lower sodium soy sauce
1/2 teaspoon salt
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