Ingredients
Scale
- 1 tablespoon oil
- 1 onion, sliced
- 2 teaspoons ginger, minced or grated
- 6 fresh shiitake mushrooms, sliced
- 2 sweet potato, halved and sliced
- 6 Brussel Sprouts (optional) (quartered)
- 4 cups vegetable broth
- 3 tablespoons red curry paste (Thai Kitchen Brand)
- 3 tablespoons Bragg liquid aminos
- 1 tablespoons Better-Than-Bouillon
- 3 tablespoons tomato paste
- 1 can full fat coconut milk (I use Thai Kitchen Brand)
- 2 large kale leaf
- 1 block firm tofu
- 2 teaspoons maple syrup or agave nectar
- 2 teaspoons fresh lemon juice
Instructions
- In a medium saucepan, sauté onion in the oil for a couple of minutes.
- Add the minced fresh ginger and the sliced Shiitake mushrooms.
- Sauté for a couple of minutes.
- Next, add the vegetable stock.
- Add the sliced sweet potatoes and Brussel sprouts, curry paste, tomato paste, Braggs, Better- Than-Bouillon, and bring to a boil.
- Add lid to pot. Let simmer for 5-10 minutes, until vegetables are fork tender, but still firm.
- Add the coconut milk. Bring to a simmer.
- Add kale and let it boil down for a minute. Stir to combine.
- Next add tofu. Let simmer for a couple of minutes without lid.
- Finish the dish with a touch of maple and fresh lemon juice.