By PureWow Editors
PREP: 15 MINCOOK: 20 MINTOTAL: 35 MIN
Who says vegans can’t go keto?
This satisfying vegan keto coconut curry from Rodale’s The Essential Vegan Keto Cookbook is all the proof we need.
Bursting with traditional flavors of scallion, coconut milk and cilantro, the dish is laden with healthy vegetables and tender hunks of tofu. We’ll look the other way if you want to lick the bowl.
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INGREDIENTSDIRECTIONSNUTRITIONRATINGS4 servings
¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted.
