An incredibly delicious (and vegan) coconut curry dinner featuring local butternut squash, local nigari tofu, bok choy, green beans, ginger, lime leaf, lime juice + a hint of maple - all stewed in vegetable broth and light coconut milk. Served over organic jasmine rice.

INGREDIENTS

• The Veg
• Boots Farm’s butternut squash (Scotland, ON), bok choy, Ying Ying nigari tofu (Mississauga, ON), green beans
• The Sauce
• Lime leaf
• Lime juice
• Ginger
• Local + organic maple syrup
• Red chilis
• Red curry paste
• Light coconut milk
• Vegetable broth (made from tomato, mushroom, carrot, onion, celery)
  
• Cilantro w/ stems (washed and ready to use) | we love the stems - they help keep the cilantro fresh and are full of nutrients and flavour
  
• Organic jasmine rice
• Lime

WHAT YOU'LL NEED AT HOME

An oven and stove top. This dish is as simple as boiling rice.

HOW WE EAT IT

For dinner, and often lunch the next day. This curry is a vehicle for delicious toppings. If you have an avocado at home, don’t be shy and top the curry with a few slices. Same goes for your favourite hot sauce (we’d suggest sambal oelek) if you like things spicy.

GOOD FOR

4-5 days in your fridge. We can't guarantee quality or freshness after that.

SPICE LEVEL

• Medium

DIETARY TAGS

• Vegan
  
• Dairy-free
• Gluten-free
• Nut-free