- 2 tsp. canola oil
- 14 oz. firm tofu, drained and cubed
- 1/2 cube Edward & Sons Not-Chick'n or Garden Veggie Bouillon
- 1 cup water
- 1 lb. sweet potatoes, cubed
- 13.5 oz. can Native Forest Organic Light Coconut Milk
- 1 tsp. (or more) red curry paste
- 1/2 lb. frozen, organic mixed vegetables
- Opt: salt
- 2 tsp. lime juice
- Cooked brown rice, quinoa, or other whole grains
- Garnish: chopped cilantro
Coconut & Vegetable Curry
Another great recipe from Mimi Clark, founder, Veggie Gourmet, www.veggourmet.wordpress.com, using our Edward & Sons™ Not-Chick'n or Garden Veggie Bouillon Cubes and Native Forest® Organic Light Coconut Milk!
Coconut & Vegetable Curry