This vegan green curry is exactly what’s needed for these winter nights. The curry is full of gorgeous spicy Thai flavors, bright herbs, and in a creamy coconut broth.
In a sauce pan bring 11/2 cups water or veg broth up to a boil. Steam the cauliflower, butternut and snap peas until cooked and still have. Snap to them. 3-5 minutes. Strain and set the veggies aside. Save the broth.
In a sauce pan bring half the coconut milk to a boil along with curry paste, any herbs using and chopped garlic. Cook for 2-3 minutes.
Add the tofu and cook for another 3 minutes. Add the remaining coconut milk, saved broth. Bring it to a simmer and add the veggies, stir and cook for another minute.
taste and add salt or fish sauce as needed. Add ½ sugar and lime juice.
Take it off the heat and add the torn kale leaves. Cover and allow to cook in its residual heat for couple more minutes .
Serve with steamed rice and spring onions.
