Thai vegetable stir-fry with tofu

Ingredients for 4 servings:

• 1 tbsp coconut oil, cold-pressed, virgin
• ½ cup(s) bell pepper(s), finely diced
• ½ cup(s) carrot(s), grated
• ½ cup(s) green onion(s), chopped, green part only
• ½ cup(s) coconut milk or 1 tbsp organic coconut mixed with 250 ml water in a blender
• 2 tsp curry paste, green
• 1 tsp turmeric powder
• 1 tbsp soy sauce, gluten-free
• 500 g tofu, rinsed, drained and crumbled
• 2 cup(s) fresh, chopped spinach or 1 cup frozen spinach, torn and well patted dry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

sugar-free, gluten-free, lactose-free

Add the coconut oil, diced bell peppers, carrots, and spring onions to a large pan and sauté everything over medium heat for about 3 minutes. Add the coconut milk, curry paste, turmeric powder, and soy sauce and stir until the curry paste has dissolved and everything is well combined. Add the tofu and simmer for about 8 minutes. Then add the spinach and simmer for another 2 minutes.