Vegan Coconut Curry Vegetables with Jasmine Rice

Whether you stick to a vegan diet, or simply want to incorporate more plant-based options into your daily menu, these delicious Coconut Curry Vegetables with Jasmine Rice is the perfect mealtime solution.

Ingredients

For the Sauce:
1 tablespoon of sesame oil
1 teaspoon each finely minced fresh ginger and garlic
2 15-ounce cans of coconut milk
¼ cup of red curry paste
2 tablespoons of soy sauce
2 tablespoons of tomato paste

For the Vegetables:
2 tablespoons of sesame oil
1 large diced extra firm piece of tofu
2 cups of roughly sliced baby Yukon potatoes
1 cup of sliced carrots
1 cup of sliced trimmed green beans
1 cup of sliced zucchini
1 cup of sliced tri-colored baby bell peppers
1 cup of shredded red cabbage
1 cup of peanuts
¼ cup each of chopped fresh green onions and cilantro
lime wedges for garnish
6 cups of cooked jasmine rice

Preparation

For the Sauce:

1. Add the oil to a medium size sauce pot over medium-high heat and add in the ginger and garlic and cook until lightly browned, about 2 to 3 minutes.
2. Next, add in the coconut milk, curry paste and soy sauce and whisk until combined over medium-low heat.
3. Thicken by whisking in some tomato paste. Keep warm.

For the Vegetables:

1. Add the oil to a large sauté pan on high heat and add in the large diced tofu and sear for 2 to 3 minutes per side or until browned on all sides. Set aside. Feel free to season with salt.
2. Next, add the potatoes to a large pot of boiling salted water and cook for 2 to 3 minutes and then add in the carrots and cook for another 2 to 3 minutes. Add in the green beans and cook for 1 minute before adding in the zucchini and peppers and cook for a further 2 minutes.
3. Strain the vegetables and toss in a pan or bowl with the coconut curry sauce. Keep warm.

To Plate

1. Place some cooked jasmine rice to a bowl and top off with some of the curried vegetables, shredded cabbage and cooked tofu, and garnish with peanuts, green onions, cilantro and lime wedges.