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Ingredients

• Servings: 6
• 2 bunches green onions, wash and trim off root end
• 1-14 ounce can light coconut milk
• 3-4 Tbsp soy or tamari sauce (reduced sodium)
• 1/2 Tbsp. brown sugar
• 1-1/2 teaspoon curry powder
• 1 teaspoon minced fresh ginger
• 1-2 teaspoons chili paste with garlic (find with Thai foods in the grocery store)
• 1 lb. firm or extra-firm tofu (drain water and cut into 3/4 inch cubes)
• 4 ripe plum tomatoes (may use canned), cut into pieces
• 1 yellow bell pepper, thinly sliced
• 1/4 pound fresh mushrooms (I use shiitake) - cut off stems and slice thickly
• 1/4 cup fresh basil leaves, coarsely chopped (find in the produce section of the grocery store or your garden during the growing season)
• 4 cups coarsely chopped greens of your choice (kale, collards, swiss chard, bok choy or spinach)
• salt to taste (I don't use any)

Description

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