• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Heat the oil in a large pan over medium heat.
  2. Add the red curry paste and cook for 1-2 minutes until fragrant.
  3. Add the bell pepper, zucchini, carrot, and broccoli, stir-fry for 5 minutes.
  4. 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.
  5. Garnish with fresh basil leaves before serving.

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