| Yield: 4 servings | Time: 50 minutes |

Ingredients

1 white onion, diced

3 cloves of garlic, minced

1 tbsp of fresh ginger, minced

1 head of broccoli

1 red bell pepper

2 cups of kale, coarsely chopped

1 cup of frozen peas

6 oz of tofu, cooked using your preferred method (optional)

1 tbsp red curry paste

1 can unsweetened coconut milk

Rice vinegar

Olive or sesame oil

Cashews, chopped

Preparation

In a large, deep skillet, cook onion, garlic, and ginger with a splash of oil over medium heat, stirring intermittently until onions are translucent or almost golden. Meanwhile, chop broccoli and bell pepper into bite sized pieces. You may add or substitute any vegetables you wish (ex. carrot, sweet potato, mushroom, green beans, asparagus).

Add the veggies that take longer to cook first: broccoli and bell pepper. Add more oil as needed. Once they start to become tender, add peas and cook for 1-2 minutes.

Add curry paste and a splash of rice vinegar and stir, then slowly add coconut milk. Turn the heat down to low and continue stirring as you add the chopped kale. Now is also an excellent time to add the tofu if you so choose.

When the curry is fully combined and the kale cooked down, remove from heat. Plate over rice and sprinkle chopped cashews on top to serve.

Zero-waste tips

You can give new life to leftover veggies with this recipe! Just throw them in with the onion, garlic, and ginger for a refresh!

Remember to clean and recycle the coconut milk can!

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