Page 43 - Vegan

Dinner

Tofu & Veggie Coconut Curry

This vegetable curry is high in protein, packed with veggies and is very easy to eat! It goes great with
rice, on greens or ust on its own. Double the coconut milk if you prefer a more liquid version, but
remember you will also double the fat.

INGREDIENTS
• ½ a yellow onion, chopped Makes 4-6 servigs
• 1 red bell pepper, chopped
• ¼ tsp cinnamon 327 calories per serving
• 1 tsp smoked paprika
• 2 tsp cumin Macros per serving:
• 1 ½ tsp garam masala 27g Protein 94g Carbs 12g Fat
• ½ tsp ginger
• ½ tsp cardamom
• 1 tsp coriander METHOD
• ½ tsp turmeric 1. Sauté the onion, bell pepper, and spices together
• 5-6 small yellow potatoes, chopped with a couple of tablespoons of crushed tomatoes
• 2 large carrots, chopped for - minutes in a large saucepan on medium
• head of cauliflower, chopped heat. Add a splash of water if needed to help sauté.
• cup ( g) dried green lentils . Add the chopped potato, carrots, cauliflower,
• block of firm tofu, cut into large chunks green lentils, tofu, coconut milk, crushed tomatoes
• 1 cup (160g) of frozen peas and water to the saucepan, stirring well.
• 1 handful of chopped kale 3. Simmer on medium-low heat for approx. 40
• 1 tbsp maple syrup minutes, or until the curry has thickened and the
• 1 can of light coconut milk lentils and potatoes are cooked through. Stir in the
• large can ( oz) crushed tomatoes green peas and chopped kale and remove from
• cup ( ml) water heat. Garnish with cilantro or green onion and
• Fresh cilantro and green onion for garnish
enjoy! This curry goes great with rice.

43