Veggie Red Curry recipe (Lunch)

Instructions

Sauté oil and pesto over med heat, add curry paste and coconut milk. Cook for about 5 min. Add in brown vegan sugar, vegetables and tofu. Cook additionally 5 - 10 min. Add cilantro, lime juice and basil if you are using that instead of pesto. Cook about 3 -5 minutes more.

Serve over jasmine or basmati rice.

Vegetables can be changed to suit your tastes, red curry paste can be adjusted.

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