bunches green onions, wash and trim off root end
ounce can light coconut milk
Tbsp soy or tamari sauce (reduced sodium)
Tbsp. brown sugar
teaspoon curry powder
teaspoon minced fresh ginger
teaspoons chili paste with garlic (find with Thai foods in the
lb. firm or extra-firm tofu (drain water and cut into 3/4 inch
ripe plum tomatoes (may use canned), cut into pieces
yellow bell pepper, thinly sliced
pound fresh mushrooms (I use shiitake) - cut off stems and slice
cup fresh basil leaves, coarsely chopped (find in the produce
section of the grocery store or your garden during the growing
cups coarsely chopped greens of your choice (kale, collards,
swiss chard, bok choy or spinach)
to taste (I don't use any)
white and green part of onions into 2 inch diagonal pieces.
Finely chop some of the green stems for garnish and reserve.
a Dutch oven or large kettle, combine coconut milk, 3 Tbsp.
soy sauce, brown sugar, curry powder, ginger and 1 teaspoon
chili paste. Bring to a boil over medium heat.
add tofu, tomatoes, bell pepper, mushrooms, basil, greens, and
green onion pieces.
Cover and cook, stirring occasionally, for 5 minutes more or
until veggies are tender.
seasonings with soy sauce, chile paste, and salt. Garnish with
reserved chopped green onion.
good served over brown rice. I use organic Basmati rice (nothing
smells sooo good!) by Lundberg Farms. Served with whole grain
bread, a green salad, and fresh fruit completes the meal.
Makes 4- 6 generous