Vegetarian
Vegan
Dairy-Free
Gluten-Free
Nut-Free
Ingredients
- 2 teaspoons coconut oil
- 1 can of coconut milk (400ml)
- 1 can of chickpeas (400ml)
- ½ cup vegetable stock
- 4 teaspoons soy sauce or tamari
- 2 tablespoons Bangkok Night Market Kanel Seasoning
- 1 diced onion (1/2 inch)
- 1 red bell pepper diced (1/2 inch)
- 1 cup zucchini or other summer squash diced (1/2 inch)
- ½ block (175g) extra-firm tofu, cubed
- 1 lime, juiced
- Basil or Cilantro (optional)
Directions
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Warm coconut oil over medium heat in a large pan. Add onion and cook until softened. Sprinkle in Bangkok Night Market and stir until fragrant. Add coconut milk and vegetable stock and bring to a simmer.
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Add red pepper and zucchini to the curry and simmer for 3 minutes. Add rinsed chickpeas and tofu and simmer for 8 minutes or until vegetables are fork tender.
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Add soy sauce and juice of 1 lime.
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Serve over jasmine rice and garnish with lime and basil or cilantro.