Ingredients
- about 2-3 tbsp Olive Oil
1 Lg Onion, quartered
1 can Masaman Curry Paste (1-4 oz can - found at Asian Markets)
2 cans coconut milk (13.5 fl oz cans)
3/4 cup mushrooms (I used small portobellos)
3 medium gold potatoes, quartered
1 red bell pepper, cut into chunks
1/2 green bell pepper, cut into chunks
1 small butternut squash, peeled, cubed (about 1 1/2 cups or more)
2 small 6.5 oz packs of firm tofu already cooked/ready to eat (or fried tofu if you can find it)
salt (to taste) or fish sauce (to taste - although adding fish sauce would mean it is no longer vegan/vegetarian)
avocado
cashews
jasmine rice (?) - I like to use brown rice but just because it is healthier.
Garnish with sliced avocado and cashews. Serve over rice.
Description
A Vegan (Vegetarian) Thai Curry Dish That Tastes JUST LIKE What You Would Get At A Restaurant. You Can Make This With Chicken Instead Of Tofu If You'd Like. Very Yummy!
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