Vegan Keto Coconut Curry
Ingredients
- ¼ cup vegan butter
- ½ green bell pepper, thinly sliced
- 2 scallions, thinly sliced, white and green parts kept separate
- 2 garlic cloves, thinly sliced
- 2½ tablespoons vegan red curry paste
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1½ cups unsweetened full-fat coconut milk
- 1 cup vegetable stock
- 2 tablespoons unflavored vegan protein powder
- 2 tablespoons natural unsweetened peanut butter
- 4 drops liquid stevia
- 1 teaspoon sea salt
- Freshly ground black pepper
- 16 ounces extra-firm tofu, cut into medium dice
- 1 cup baby spinach
- ¼ cup chopped fresh cilantro, plus more for serving
- 4 tablespoons coconut oil, melted
Directions
1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.
2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.
3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.
4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.
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