Thai Green Curry Tofu and vegetables

INGREDIENTS

• 3 garlic cloves, minced
• 1/2 tbsp ginger, minced
• 4 tbsp green curry paste
• 1 medium onion, quartered
• 1 medium eggplant
• 1 package of firm tofu
• 1 14 oz can coconut milk
• 1 cup vegetable broth
• 2 tbsp Tamari
• 1–2 tbsp coconut sugar (optional)
• 1 small zucchini diced or spiral cut
• 1 red bell pepper sliced
• Optional toppings/sides rice, cilantro, green onions & lime wedge

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INSTRUCTIONS

1. In a large non stick sauce pan, fry the garlic, ginger and curry paste over medium high heat (2 minutes). Add in the onions, eggplant and tofu, and fry for another 3-5 minutes.
2. Add in the vegetable broth, soy sauce and coconut milk. Lower the heat to a medium and allow it to simmer for 5 minutes.
3. Add in the zucchini & bell pepper and cook for another 3-5 minutes. Taste the sauce and add extra soy sauce, salt, lime juice and/or sugar as needed. Do not continue to simmer and take off the heat, sauce should be thin with the vegetables slightly under cooked.
4. Serve over rice and garnish with green onions, cilantro and limes.