Summertime Green Curry!

Let's use up summertime zucchini squash and make vegan Thai curry! Super simple, fast, and delicious.

Ingredients:

chopped veggies thai green curry paste coconut milk rice for serving

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First:

saute the veggies in a skillet until lightly browned and soft.

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Next: 

stir in curry paste, coconut milk, and a sprinkle of salt.

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Next.2: 

Bonus points: top with some crispy baked tofu for extra texture and flavor!

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Last:

serve the curry scooped over rice with the tofu cubes on top!

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Well, well, well.

Make Ahead and Pro Tips:  The tofu is delicious on salads and rice bowls, make a double batch in advance for meal prep! Sub any veggies you like - onions, peppers, and tomatoes all work great!