How to Make Yummy Vegan green coconut curry

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Vegan green coconut curry

Before you jump to Vegan green coconut curry recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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When you go grocery shopping, be smart about it. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to get home quickly and have something beneficial. Make sure that what you have at home is healthy. In this way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all sorts of things that you can do to get wholesome. An costly gym membership and very hard to stick to diets are not the only way to do it. Little things, when done each day, can do plenty to enable you to get healthy and lose pounds. Being clever when you choose your food and activities is where it begins. Looking to get in as much exercise as possible is another. The numbers on the scale aren’t the only signal of your lifestyle choices. You really want your body to be strong too.

We hope you got insight from reading it, now let’s go back to vegan green coconut curry recipe. You can have vegan green coconut curry using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vegan green coconut curry:

  1. Use of firm or extra from tofu.
  2. Prepare of oil.
  3. Take of coconut milk.
  4. Prepare of brown sugar or maple syrup.
  5. Provide of green curry paste (adjust to taste).
  6. You need of frozen veggies (Thai stir fry blend).
  7. Provide of lime juice.
  8. Prepare of cilantro.
  9. Take of basil.

Steps to make Vegan green coconut curry:

  1. Heat oil in a large pan to medium heat. Cut tofu into 1/2" cubes and add to the pan. Cook until golden brown. Set aside.
  2. Add coconut milk, green curry paste and brown sugar (or maple syrup) to a large pot or wok. Bring to a boil then simmer for 2 mins.
  3. Add frozen veggies. Simmer until veggies are tender, about 5 to 7 mins.
  4. Turn off heat. Stir in tofu, lime juice, chopped cilantro and basil. If you're not sure how much basil and cilantro to use, start with a 1/4 cup each and adjust to taste..
  5. Serve with rice or naan.

This healthy, vegetarian Thai green curry recipe is full of asparagus, carrots and spinach! It's full of flavor and simple enough for weeknight dinners. I've been on a vegetable-packed coconut curry kick lately—they're just the perfect transition food for this time of year. This vegan coconut curry is simple and extremely tasty. It's perfect for when you want a very delicious meal but are short on time.

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