A bowl of Creamy Red Curry with Veggie Gyozas by @alexafuelednaturally ✨ Tag someone you'd share this with! 🥟
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!
Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio. ...
sweet treat or snack? How about both! 😍 I’m legit in LOVE with these Cherry Pie Energy Bites for both my pre-workout snack and my after dinner treat!
You’ll also adore that they’re...
- meal prep friendly
and they’re totally portable too!
These little balls of love are *NEW* this week on the blog and are a totally must! (link in bio)
Easy dinner comin’ in HOT because I think I said I was starving at least five times during weightlifting tonight. 🤦🏻♀️ I have a new addiction and it is plain Greek yogurt. I literally want it on/in everything so obviously I had to make it savory tonight. I’m pretty sure I could eat this dip by the spoonful but nobody would want to be near me. 😷
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▶️ Grilled chicken breast (marinated in @sirkensingtons pepperocini Italian dressing) + grilled broccolini + roasted sweet potatoes + lemon garlic yogurt dip (5 cloves of pressed/minced garlic + squeeze of lemon + salt & pepper into @fage 2% plain yogurt)
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Despite a busy day of traveling and unpacking, Taco Tuesday is still a MUST!😍🙌🏼🌮🥑 Seriously, this salsa never disappoints!👏🏼
Baked Taco chicken (season diced @butcher_box organic chicken breasts with @primalpalate taco seasoning + lemon.
Bake at 350 for 20-30 min).
For the bowl: toss @organicgirl romaine lettuce in @primalkitchenfoods ranch dressing, lime and cilantro. Top with @sietefoods grainless ranch chips, organic non-gmo corn, carrots, cherry tomatoes, @siggisdairy Plain yogurt (great sour cream sub), guac + fresh authentic Mexican salsa (recipe below)
Authentic Mexican Salsa
2 large tomatoes
2 garlic cloves
1 tablespoon chopped cilantro
Small piece of Serrano/habanero/or jalapeño pepper
Freshly squeezed lime
Salt and pepper to taste
Preheat oven 400. Roast tomatoes, onions, garlic, and peppers for 35 minutes. Blend everything in a food processor. Adjust salt and enjoy with chips! ...