Ingredients
Scale
- 1 tablespoon oil
- 1/2 onion, sliced
- 1–2 teaspoons ginger, minced or grated
- 4 large shiitake mushrooms
- 1 sweet potato
- 6 brussel sprouts (optional)
- 1 cup water
- 1 1/2 – 2 tablespoons red curry paste
- 2 tablespoons Bragg liquid aminos
- 1 tablespoons Better-Than-Bouillon
- 2 tablespoons tomato paste
- 1 can full fat coconut milk (I use Thai Kitchen brand)
- 1 large kale leaf
- 1 block firm tofu
- 1 teaspoon maple syrup or agave nectar
- 1 teaspoon 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.
Add the sliced sweet potatoes and Brussel sprouts. Sauté for another couple of minutes. Add the water, curry paste, tomato paste, Braggs, Better-Than-Bouillon, and bring to a boil. Let simmer for 5 minutes, until vegetables are fork tender, but still firm.
Add the coconut milk. Bring to a boil.
Add kale and let it boil down for a minute. Stir to combine. Next add tofu. Let simmer for about 10 minutes without lid. Finish the dish with a touch of maple and fresh lemon juice.
Notes
Make this dish without the lid as it reduces the sauce to a nice consistency.