3 tablespoons olive oil
1 cup onion, chopped
½ cup green bell pepper,
chopped
½ cup orange bell pepper,
chopped
½ cup red bell pepper,
chopped
½ cup white mushrooms,
sliced
4 cloves garlic, chopped
1 cup fresh asparagus, cut
into 1” pieces
2 cups snap peas
32 oz. Vegetable or veggie
chicken broth
1 teaspoon salt
½ teaspoon pepper
2 teaspoons curry powder
2 teaspoons lemongrass
seasoning blend (if available)
2 teaspoons red chile
paste
1 cup coconut milk
1 cup coconut cream
1 lb. silken tofu cut up
into small cubes
¼ cup chopped cilantro
In a 4 quart saucepan, sauté
the onions, bell peppers, mushrooms and garlic just until tender, add asparagus
and snap peas. Stir for another minute or two. Add vegetable broth, seasonings
and chile paste. Add coconut milk, coconut cream and tofu. Simmer on low for
about 10-15 mins. Do not boil.
Sprinkle chopped cilantro
on top right before serving.
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