-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner,stir
Recipe Description
This Vegan Red Curry Stir-Fry is a symphony of flavors and textures, combining a rich and aromatic red curry paste with an assortment of fresh, crisp vegetables, all stir-fried to perfection. The dish is not only a feast for the eyes with its vibrant color palette but also a testament to the diversity of vegan cuisine, showcasing how simple ingredients can create deeply satisfying dishes. Infused with traditional herbs and spices, this recipe promises a culinary journey to the heart of vegan Asian cooking, making it an ideal choice for anyone looking to explore the richness of plant-based meals.
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp vegan red curry paste
- 1 bell pepper, julienned
- 1 zucchini, thinly sliced
- 1 carrot, julienned
- 1 cup of broccoli florets
- 1 block of firm tofu, pressed and cubed
- 1 can of coconut milk
- 1 tbsp soy sauce
- 1 tsp maple syrup
- Juice of 1 lime
- Fresh basil leaves for garnish
Steps:
- Heat the oil in a large pan over medium heat.
- Add the red curry paste and cook for 1-2 minutes until fragrant.
- Add the bell pepper, zucchini, carrot, and broccoli, stir-fry for 5 minutes.
- Add the tofu, coconut milk, soy sauce, maple syrup, and lime juice, cook for another 10-15 minutes until the vegetables are tender but still crisp.
- Garnish with fresh basil leaves before serving.
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