Inspired by ohmyveggies.com
Ingredients
for 6 servings
- 2 tablespoons refined coconut oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 ½ tablespoons red curry paste
- 15 oz (425 g) coconut milk, 1 can
- 3 cups (720 mL) vegetable broth
- 1 tablespoon agave
- 8 oz (225 g) rice noodle
- 7 oz (200 g) tofu, cubed
- 2 cups (300 g) broccoli floret
- 1 red bell pepper, thinly sliced
- 1 tablespoon lime juice
- salt, to taste
- fresh cilantro, to serve
Preparation
- In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
- Add the red curry paste and cook another 2-3 minutes.
- Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
- Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
- Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
- Stir in the lime juice and add salt to taste.
- Garnish with cilantro and serve immediately.
- Enjoy!
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