COCONUT CURRY VEGETABLES

I don't know about you, but can it get any better than coconut and curry. Truly yummy! I love PF Chang's Coconut Curry Vegetables and I wanted to replicate it so I can enjoy it whenever I want at home.  Honestly, I just can't get enough of this dish, and everyone in the family loves it too. Even, my older, picky, picky, daughter. Did I mention she's picky!? There was nothing left on their plates! Next time I have to double the recipe, that might just satisfy them. So let's get on with the recipe because I know you're all drooling by now! You can leave out the tofu if you'd like, but I think it's the best part. It just takes on that coconut curry flavor. Try to get the organic sprouted tofu. You can get this at Trader Joe's, or Whole Foods.


COCONUT CURRY VEGETABLES

1 small onion, cut into good size chunks
1 small red bell pepper, cubed
1 head of broccoli, partially steamed until just tender
1 package of mushrooms, quartered
1 cup thinly sliced carrots
1 package of extra firm tofu, cut in half lengthwise then cubed
1 cup (or so) halved cashews, peanuts, or whatever nut you like.

Coconut Curry Sauce
1/2 a can coconut milk (mixed)
2 Tablespoons soy sauce
1/2 teaspoon curry powder
1 1/2 Tablespoons agave syrup or 1 Tablespoon honey
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 teaspoons of tapioca flour (starch) dissolved in 1 1/2 teaspoons of cold water

Combine all the ingredients for the sauce and set aside.

Heat your pan until very hot and add your canola oil and coat the bottom of the pan. Add in the onion, bell pepper and carrots and cook until tender, about 4 minutes.

 Add mushrooms and cook until heated.

Add the tofu and cook through, about 3 minutes then add nuts.

Stir your sauce then add to the veggie mixture and cook until thick, about 10 seconds or so. Longer if you are doubling the recipe.

Serve with brown rice or noodles.

Serves 2 to 4