VEGAN SWEET RED CURRY

dinner tonight was definitely a winner! sweet red curry with tofu, mushrooms and broccoli! so glad I chose this dish to meal prep for my lunches this week!

Ingredients -

1 red capsicum

2 large red onions

1 cup baby spinach leaves

4 red chillies

4 large garlic cloves

1 teaspoon ginger paste

2 teaspoons garam masala

2 teaspoons cumin

1 teaspoon tumeric

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cardamon

15 button mushrooms cut in half

1 large broccoli chopped

tofu cubes (as much as you'd like)

2 cups vegetable stock

an extra handful baby spinach leaves

1 1/2 tablespoons coconut sugar

Method -

1. In a large, deep pan, fry off the chopped onions, chopped capsicum, chopped chillies, garlic and ginger for about 5-8 minutes until the onion and capsicum is cooked through and has a nice colour to it. Add in spices and coconut sugar and cook in the pan for a further 3-4 minutes to allow flavours to combine.

Transfer contents of the pan into a food processor and blitz until a paste has formed.

2. While blitzing the paste, add broccoli, mushrooms, tofu and extra spinach to the pan to cook. After 3-4 minutes add in the vegetable stock and the curry paste back into the pan. Let the curry simmer on a low heat while you cook some brown rice and then serve the two together in a big bowl! This also tastes delicious re-heated the next day for lunch!

#vegan #veganfood #cleaneating #recipe #curry #healthy #healthykitchen #healthymeal #raw #veganrecipe