Coconut+Curry+with+Tofu+and+vegetables+%28isa%29.jpg

coconut curry with tofu and vegetables

 This delicious Vegan Coconut Curry transports you to the moonlit beaches of Goa - a magical area on the coast of Western India that was once a Portuguese colony. The combination of spices, tamarind and coconut milk gives this sauce its unique and amazing taste. Fantastic with vegetables and tofu.

Prep time: 5 minutes
Cook time: 17 minutes
Difficulty: Easy
Serves 4

Ingredients
1 jar Masala Mama Coconut Curry Simmer Sauce
2 tablespoons olive oil or coconut oil
1¼ lb. Mixed vegetables (such as cauliflower, carrot, beans, mushrooms) and tofu cut into bite size pieces
¾ cup coconut milk (or more for a creamier curry)
¼ - ½ tsp red pepper flakes (optional, for additional heat)
Salt to taste

Directions

  1. Heat oil in large sauté pan over medium-high heat.  Once hot, add the mixed vegetables and tofu and cook, stirring often, until lightly seared, about 7 minutes.

  2. Stir in Masala Mama Coconut Curry sauce*, Coconut milk and red pepper flakes. Cover the pan with a lid and simmer until vegetables are cooked but still have a bite, about 10 minutes.

  3. Adjust salt to taste, and serve with rice. Here’s a recipe for Mama’s Perfect Basmati Rice.

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.