Vegan Creamy Red Curry with Veggie Gyozas 🥟 Created by @alexafuelednaturally 🙌 .
Shared Via @GlowingPlants ✨🌿 #GlowingPlants .
1 yellow onion, diced
3 garlic cloves, minced
1 inch fresh ginger, minced
1 tbsp coconut oil
1/2 tsp salt
1/4 tsp pepper
1 cup broccolini, chopped
1 container tofu, cubed (I really like use high protein firm tofu)
1 red bell pepper, chopped small
6 cups filtered water + 1 tbsp bouillon paste (or 6 cups vegetable broth)
2 cans coconut milk
1 tbsp soy sauce
4 tbsp red curry paste
1 tbsp 100% pure maple syrup
1 tbsp Sriracha (optional)
1 bunch cilantro, for garnish
Store bought vegetable gyoza or homemade (I have gyoza recipe on the blog, It will be linked in my bio!) Method:
1. In a large pot over medium to high heat melt coconut oil then add diced onion, minced garlic and minced ginger. Sauté all together for 5 minutes. Season with salt and pepper for 5-6 minutes then add chopped bell peppers, tofu, broccolini & sauté for 7 minutes, stirring as it cooks. Add vegetable broth, coconut milk, soy sauce, curry paste, maple syrup and stir. Bring to a simmer and cook for 10 minutes or until vegetable are tender.
2. In a blender carefully spoon 4-5 cups of broth and the red bell pepper to the blender. Blend on high for 1 minute then pour back into pot. Stir and let simmer for an additional 5 minutes.
3. Make gyoza according to the directions on package or if you’re following my recipe for homemade gyoza follow the directions accordingly.
4. Serve hot with rice, a squeeze of lime, garnish with cilantro and top off with cook gyozas.
Ps I realize the tofu in my curry looks crispy…that is because I took the extra time to coat the cubed tofu with corn starch then pan fried it in avocado oil, then seasoned with salt and pepper. They get really crisp this way…BUT I noticed once I added it to the curry it softened and was no longer crispy… So just keep that In mind! :) Good eaten separately otherwise just follow directions above!