Tasty Thai Coconut Curry - Vegan!

Ingredients

2 onions – chopped
4 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

• Green pepper
• Red pepper
• Peas (1/2 lb frozen)
• 8 oz can sliced bamboo shoots
• 8 oz can sliced water chestnuts
• 14 oz can stir fry vegetables
• 8 oz can stir fry corn
• 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 ½”x½”).

2 Limes
3 tsp Salt
1 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), cover and cook on medium heat until Vegetables partially done
• Add Red Curry Paste and red pepper flakes. 
• Mix into Onions, Garlic and Vegetables and cook for a few minutes so that Red Curry Paste is thoroughly mixed into Vegetables
• Add Can of Diced Tomatoes – use all of liquid
• Add cut up Baked Tofu
• 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