Vegan + gluten-free and filled with veggies.
The recipe is super simple – chop + sauté veggies + tofu, blend sauce ingredients together, add to the pan, and serve over cooked quinoa.
Fresh, sweet + savory, creamy, warming - will satisfy any curry craving.
25 minutes | 4 servings
2 cups Quinoa (Cooked)
1 tbsp Extra Virgin Olive Oil
1/2 White Onion (Chopped)
1 package Tofu (Chopped)
2 cups Shiitake Mushrooms (Sliced)
1 Green Bell Pepper (Sliced)
2 cups Green Cabbage (Roughly Chopped)
4 stalks Green Onion (Chopped)
Sea Salt & Black Pepper (To Taste)
1 tbsp Curry Powder
2 tsps Garlic Powder
1 tsp Cayenne Pepper
2 cups Organic Coconut Milk (1 13.5-oz Can)
2 tbsp Tomato Paste
1/2 Red Bell Pepper
1 Red Hot Chili Pepper
1 tbsp Ginger
1/2 Lime (Juice)
Cook quinoa according to package instructions. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion and saute until translucent.
Add tofu, mushrooms, green pepper, cabbage, green onions, and salt and pepper to taste. Sauté for 5-7 minutes until lightly browned.
Add curry powder, garlic powder, cayenne pepper, coconut milk, tomato paste, red bell pepper, red hot chili pepper, ginger, and lime juice to a blender and blend until smooth.
Add red curry sauce to veggies. Reduce heat to medium-low and simmer for about 5 minutes.
Serve coconut curry over 1/2 cup quinoa (could also used cauliflower rice). Enjoy!
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?