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Vegan Thai Green Curry

Brittany Mueller
  • 45 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Baby eggplant

1 cup

Baby spinach

1 cup

Chickpeas, cooked

2 cloves

Garlic

1

1-inch knob Ginger

1/2 cup

Lentils, dried

1/2 cup

Red bell pepper

1 cup

Terrific trio little potatoes

1/2 cup

White or yellow onion

1/2 cup

Zucchini

1/2

block Tofu, extra-firm

2 cups

Coconut cream or full-fat coconut milk

1 tbsp

Green curry paste

2 cups

Vegetable broth

1 tsp

Lemon juice

1

To serve cooked rice

1 tsp

Suger