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Prep time
5 minutes
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Cook time
17 minutes
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Serves
4
Author Notes
This delicious Vegan Coconut Curry transports you to the moonlit beaches of Goa - a magical area on the coast of Western India that was once a Portuguese colony. The combination of spices, tamarind and coconut milk gives this sauce its unique and amazing taste. Fantastic with vegetables and tofu. —MasalaMama
Ingredients
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1 jar
Masala Mama Coconut Curry Simmer Sauce https://food52.com/shop...
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2 tablespoons
olive oil or coconut oil
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1¼ pounds
mixed vegetables (such as cauliflower, carrot, beans, mushrooms) and tofu cut into bite size pieces
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¾ cups
coconut milk, more for a creamier curry
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¼ teaspoons
red pepper flakes, more for additional heat (optional)
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Salt and pepper
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Mama's Perfect Basmati Rice, https://food52.com/recipes...
Directions
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Heat oil in large sauté pan over medium-high heat. Once hot, add the mixed vegetables and tofu and cook, stirring often, until lightly seared, about 7 minutes.
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Stir in Masala Mama Coconut Curry sauce*, Coconut milk and red pepper flakes. Cover the pan with a lid and simmer until vegetables are cooked but still have a bite, about 10 minutes.
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Adjust salt to taste, and serve with rice.
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