I have had a can of lite coconut milk sitting in my cabinet forever and decided to put it to use.
I sauteed orange and yellow peppers and cauliflower in a little canola oil. Then I poured in the can of coconut milk, added sliced organic sweet potatoes and extra-firm tofu, salt and pepper, Bragg's sauce, and some spices like cumin, coriander, paprika, and chili powder. I covered and cooked this for about 30 minutes.
This dish went well with Indian roti bread.
3 comments:
Nice, VeganDoc! In looks and I'm sure taste - yum!
I've never had the courage to make a coconut milk based curry at home, but I love to eat them when I'm out. Maybe when my little gets a little older. But this looks great.
Hi there VeganDoc!
My name's Teddy and I found you through Kleo's blog. Nice to 'meet' ya! I loove coconut milk. It actually tastes delish in coffee. Be stopping by again later.
Teddy
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