Vegan Keto Coconut Curry
Creamy, flavorful, hearty, and packed with fat. This curry holds its own for dinner!
Servings Prep Time
8Bowls 15 Minutes
Cook Time
35Minutes
Servings Prep Time
8Bowls 15 Minutes
Cook Time
35Minutes
Ingredients
Main
Optional
Instructions
Tofu Bites
  1. Cut the tofu into 1 square inch cubes or 1/2 inch square cubes. Toss the tofu in Braggs liquid aminos, ginger powder, and garlic powder. Put some cooking oil on a pan, spread the tofu in one layer, and bake in the oven at 350 (F) until the rest of the soup is done.
Soup
  1. In a large soup pot saut̩ the chopped onion, ginger, and garlic until fragrant and the onion is opaque. Add the curry paste and saute until fragrant. Add the coconut milk and the vegetables that are most dense (usually that will be the stalk of the broccoli). Bring to a simmer. Add the pineapple (if you are choosing to add it), liquid aminos, powdered garlic, bok choy, zucchini, and coconut cream. Let the flavors meld while they simmer for 5 Р10 minutes. Taste and adjust flavors to your liking: More liquid aminos to make it more salty, more coconut cream to make it creamier. Mix in the jalapenos if you can handle the heat. Add the tofu bites and mix it all in. Serve with parsely sprinkled on top and a wedge of lemon.

Author