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To make the curry, warm a large pan with over medium heat and add two tablespoons of coconut oil.
Add the onion, garlic, and shallots while stirring until the onion is translucent.
Stir in the ginger, curry paste, and lemongrass, end enjoy the smells of your creation.
After a minute, add the bell peppers and tomatoes.
Add the coconut cream and a cup of water or vegetable stock, stir.
Let it boil for 2 minutes, and add the pumpkin and half of chopped coriander.
Cook until the bell peppers are fork-tender, stirring occasionally.
Season with salt and put a lid and let it seat for 10 mins.
Stir-fry the tofu with the remaining coconut oil.
Boil the Jasmin rice with some salt and serve with the Thai Curry topped with nuts, a squeeze of a lemon, and the coriander's remainder.