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Before you jump to Vegan green coconut curry recipe, you may want to read this short interesting healthy tips about Discover The Reality On Superfoods.
You are what you eat. Quite literally, you are. If you gobble some poultry that poultry will be broken down and the amino acids are going to be used to restore cells and build muscle. The same goes for all other foods, so its important that you have a meal correctly. People these days are ingesting more superfoods as these foods have been publicized to boost your health and give you lots of essential nutrients. So what is considered being superfood. In straightforward terminology, some food is good for us and some not so good. Antioxidants in nutritional food helps our immune system while bad foods have little value and could make you fat. Superfoods, as you will have guessed, come under first-class fare.
Some other high-quality superfoods to consume are tomatoes as they include something known as Lycopene which is a superb antioxidant. As mentioned, nutrients are important including a B vitamin called folate is found in spinach. Spinach is also high in protein and contains lutein that may help keep away blindness in old age.
So with their nutritional value and antioxidant qualities it is definitely a good suggestion to start out introducing some superfoods into your daily eating habits.
We hope you got insight from reading it, now lets go back to vegan green coconut curry recipe. You can have vegan green coconut curry using 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Vegan green coconut curry:
- Prepare 1 block of firm or extra from tofu.
- Prepare 1 TBSP of oil.
- Prepare 2 cans of coconut milk.
- You need 1 TBSP of brown sugar or maple syrup.
- Provide 1 tbsp of green curry paste (adjust to taste).
- Take 4 cups of frozen veggies (Thai stir fry blend).
- Use 1 TBSP of lime juice.
- Get Handful of cilantro.
- Use Handful of basil.
Steps to make Vegan green coconut curry:
- Heat oil in a large pan to medium heat. Cut tofu into 1/2" cubes and add to the pan. Cook until golden brown. Set aside.
- Add coconut milk, green curry paste and brown sugar (or maple syrup) to a large pot or wok. Bring to a boil then simmer for 2 mins.
- Add frozen veggies. Simmer until veggies are tender, about 5 to 7 mins.
- Turn off heat. Stir in tofu, lime juice, chopped cilantro and basil. If you're not sure how much basil and cilantro to use, start with a 1/4 cup each and adjust to taste..
- Serve with rice or naan.
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