Ingredients

The following ingredients have 4 Servings
  • 3 cloves garlic, minced
  • 2 bell peppers
  • 4 cups chopped broccoli
  • 2 cups chopped carrots
  • 1 medium white onion, sliced
  • 1.5 tbsp yellow curry powder
  • 1.5 tbsp coconut sugar
  • 2 tbsp soy sauce
  • 1 14 oz can full-fat coconut milk
  • 1-2 tsp red pepper flakes (omit if you don’t want it spicy)
  • 2 handfuls fresh spinach
  • 1 package firm or extra-firm tofu, cubed
  • cooked brown rice or quinoa, for serving
  • pinch of salt and pepper, to taste

Instruction

  • Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.
  • Stir in the cubed tofu and spinach. Stir to combine and until the spinach is wilted and mixed in. 
  • Serve over brown rice or quinoa and topped with fresh cilantro, if desired.
  • This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.