Thai Vegetable Red Curry

Put this delicious, vegan, gluten-free meal on the table in under 20 minutes. So rich and flavorful no one would think its healthy.

1/2 tbs oil
1/2 c Thai red curry (I use Thai Kitchen)
2 tbs ginger, minced
2 tbs garlic, minced
6 scallions, whites and greens separated, chopped
1-2 Thai Bird’s Eye chilies, minced (optional)
2 14.5-oz cans light coconut milk (I use Trader Joe’s)
1 lb mushrooms, sliced
3 bell peppers, assorted colors, diced
8 oz sugar snap peas, halved
6 oz tofu, diced
2 tbs cilantro, chopped

View the full recipe at Home Sweet Jones →