Feast your eyeballs on this fresh, vibrant work of vegan keto coconut thai curry art. We’re in love with so many things about this dish we could swim in it. This lip-smacking crowd pleaser is not only crazy quick, super easy and YUM, it loves your body as much as your body loves it! Enjoy a heavenly superfood ingredient party – rich in fiber, packed with good fats and divine in its flavorsome simplicity.
- 3/4 cups firm tofu, cubed
- 1 cup spinach, frozen
- 2 cups fresh broccoli, cut into florets
- 2 shallots, diced
- 1/2 cup coconut cream
- 1 cup purified water
- 1 tsp coconut oil
- 1 tbsp curry powder
- Fresh lemon juice, to serve
- Hemp hearts, to garnish
Heat 1 tsp coconut oil in a cast iron pan over medium heat, then add the diced shallots, water and mix.
Water-fry until the shallots are translucent, then add
1 tbsp curry powder and the tofu. Mix to combine.
Cook for a minute or two, stirring frequently.
Add the spinach, coconut cream and water, mix and bring to boil.
Simmer for 10 minutes over low heat.
Add the broccoli florets and simmer for 5 more minutes.
Divide into serving bowls, add fresh lemon juice, garnish with hemp hearts and serve warm on its own or over pan-fried cauliflower rice.
- Category: Dinner
- Serving Size: 2
- Calories: 312
- Fat: 12.5
- Carbohydrates: 5.6
- Protein: 26
Keywords: vegan keto curry, vegan keto dinner