Vegan Green Curry Submitted by Claire Walters - Raw Blend

Ingredients

Ingredients – Curry Paste

• 4 garlic cloves
• 3-6 chillies, seeded and stemmed
• 2 shallots
• 2 tsp. lime zest
• 1 lemongrass stalk, coarsely chopped
• 1/2 cup fresh basil leaves, packed
• 1 Tbsp. grated ginger
• 1 Tbsp. tamari
• 1 Tbsp. kaffir lime juice (or regular old lime juice)
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. cinnamon
• 1/2 tsp. ground coriander

Ingredients – Vegan Green Curry 

• 1 tbsp. vegetable oil
• 1 lb. extra firm tofu, drained, pressed at least 15 minutes, and cut into 1 inch cubes
• 2-14 oz. cans coconut milk (I used light)
• 1/4 cup vegan green curry paste
• 1 1/2 tbsp. rice malt syrup
• 2 cups fresh baby corn, cut into 1 inch pieces
• 1/2 lb. asparagus spears, cut into 1 inch pieces
• 1/2 cup broccoli
• 1 tbsp. lime juice
• 1/2 tsp. salt (or to taste)
• 2 scallions, chopped
• 1/4 cup fresh basil leaves, chopped
• Zucchini noodles for serving