Categories: thai

Ingredients

• 1 jar green curry paste
• 16oz vegetable stock
• 1/2 white onion
• 1 Tbsp garlic
• 1 package cabbage - purple
• 2 packages stir fry veggies
• 3oz heavy cream
• 2 packages roasted red pepper quinoa
• 1 package extra firm tofu
• Naan

Directions

1. For the green curry sauce. Chop onion and garlic. Heat a medium sauce pot to medium high heat and saute onion and garlic 1 minute. Add ginger and red pepper flakes for 30sec. Add all vegetable stock, most of the green curry and 3oz of heavy cream and a dash of lemon juice. Turn heat to low. Add 6-8oz’s of corn starch in water to thicken sauce. Heat only for additional 3-4 minutes. remove from heat and cover.

2. For the Veggies. Saute tofu until golden brown. Add veggies and saute for an additional 5-7 minutes. Add 1tsp. salt, 1 Tbsp ginger, 1 Tbsp cumin, 2tsp onion powder.

3. For the Quinoa: mix roasted red pepper quinoa with 3 cups of water simmer for 20 minutes.

4. In the bowl: 1 scoop of quinoa, 1 scoop of veggies, good amount of cabbage. Ladel 1 1/2 cups curry sauce into bowl. Top with some Naan.

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