Coconut Curry

Ingredients

• 1⅔ tbsp coconut oil
• 1⅔ tbsp garlic
• 1⅔ tbsp fresh ginger
• 170 g / 6 oz red onions
• 6⅔ tbsp thai red curry paste
• (1⅔ tbsp fish sauce)
• 5 tbsp tamari sauce
• 3⅓ tbsp coconut sugar or palm sugar
• 200 ml / 7 fl oz vegetable broth (low sodium)
• 270 g / 9½ oz peanut butter
• 670 g / 23 oz coconut milk
• 250 g / 8⅚ oz carrots
• 930 g / 2.1 lb tofu
• 1⅔ red bell peppers Olive oil spray
• Lime
• Peanuts
• Red pepper flakes

Rice

• 83 g / 2.9 oz green onion
• 1500 g / 3⅓ lb brown or white rice (cooked)
• 130 ml / 4⅔ fl oz vegetable broth (low sodium)
• 670 g / 23 oz purple cabbage (optional)
• Fresh cilantro (coriander)

Directions

1. Set a nonstick skillet on medium heat, and add coconut oil, garlic, ginger and onion. Cook for 2 minutes and be careful not to burn the garlic.
2. Add curry paste and cook for an additional minute.
3. Add the mixture to a slow cooker, then add rest of the ingredients except for the bell pepper.
4. Cook on high for 4 hours. After 3 hours, add the sliced bell pepper (or zucchini, squash or eggplant).
5. Spray the nonstick skillet with olive oil (or coconut oil), then add garlic and green onion. Cook for 2 minutes.
6. Add the veggie stock to the skillet, toss in the cooked rice, and mix everything together; allowing the mixture to integrate with the rice.
7. Stir the curry and season to taste with sea salt & pepper.
8. Garnish with Lime, Peanuts, and Red Pepper Flakes, and enjoy the curry with rice!