- 2-3 cloves garlic, minced
- 1 medium onion, diced
- 4 small potatoes or 2 medium/large potatoes
- 1 cup of unsweetened coconut milk
- 1/2 package of silken tofu
- 1 cup diced tomatoes
- 1 cup frozen peas
- ¼ tsp red pepper
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp maple syrup or agave
- 1 tbs fresh minced ginger
- 1 tbs black pepper
- Add coconut milk and tofu to a blender and blend until smooth.
- Sautee garlic in large skillet on medium heat.
- Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.
- Add coconut milk tofu mixture, diced tomatoes, and spices. Stir to combine.
- Bring to a low simmer and add potatoes.
- Cover and let simmer on low/medium until potatoes are softened, 10 – 15 minutes.
- Add frozen peas, stir, and let sit for 5 minutes.
- Stir again and serve.
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This post was written by GreenAdmin