Red Coconut Curry – Vegan

Hi everyone!

Here is a quick, simple and delicious sweet-spicy vegan coconut curry that can be made in 20-30 mins.

You require the VH red coconut curry sauce for this one. Use whatever veggies/protein you have on hand. I used onions, carrots, mushrooms and tofu. (You can also use broccoli, peas, corn, chickpeas!)

Steps:

  1. Cut up tofu in small pieces and fry them on the pan. I used a small amount of olive oil to make the tofu crispy. Turn them over every few minutes so that all sides of tofu are crisp.
  2. While the tofu is getting crispy, cut up onions and fry them as well with a small amount of oil and salt.
  3. Slice the carrots and add them to the onions. Toss them until carrots are slightly soft.
  4. Slice the mushrooms and add them to the pan as well.
  5. Add the VHSauce, it was quite thick so I did add some water to thin it out. Let simmer for about 5-10 mins.
  6. Add the tofu. Simmer some more. Another 5 mins.
  7. This step is optional: I LOVE coriander and cashews. I roasted the cashews and added some chopped coriander to the finished curry! Also for those who enjoy extra spicy you can add fresh green chillies!
  8. Serve with rice or naan.
  9. Enjoy!

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