Tasty Thai Coconut Curry - Vegan!

Ingredients

2 large onions – chopped
4 - 6 garlic cloves – diced or pressed
Olive oil
4 oz. Red Curry Paste (4 oz. jar – “Thai Kitchen” is one brand)
2 cans Coconut Milk (unsweetened) (Goya is good)

Vegetable options - we use all of these 

• (1) Green pepper (chopped in large chunks)
• (1) Red pepper (chopped in large chunks)
• Peas (1/2 lb. frozen)
• (1) 8 oz can sliced bamboo shoots (drain liquid)
• (1) 8 oz cans sliced water chestnuts (drain liquid) - we use 2 cans
• (1) 14 oz can stir fry vegetables (drain liquid)
• (1) 8 oz can stir fry corn (drain liquid)
• Any other vegetables that are handy!

28 oz can Diced Red Tomatoes
7 oz Baked Tofu (Plantspired teriyaki flavor is one brand). Cut into bite size pieces (approx 1”x½”).

2 Limes
3 tsp Salt
1 or 1 1/2 tsp Crushed red pepper flakes (more or less as desired)

Directions

• Cook onions in good amount of Olive Oil until they start to become translucent. Add garlic and cook 1-2 minutes.
• Add Vegetables (except Diced Tomatoes). Drain liquid from canned vegetables before adding.
• Add cut up Baked Tofu
• Add Red Curry Paste and red pepper flakes to Onions, Garlic and Vegetables 
• Cook on medium heat while stirring until vegetables partially done. 
• Add Can of Diced Tomatoes – use all of liquid
• Add Coconut Milk
• Add 3 tsp Salt
• Simmer until Vegetables done but still al dente
• Squeeze 1 whole lime into mixture & stir
• Serve on rice
• Add squeeze from a wedge of lime to each bowl when serving