Thai Curry

Ingredients

• 19 ounces extra firm tofu or firm
• 2 tablespoons soy sauce or Bragg's liquid aminos
• 1 tablespoon oil
• spice to taste, cayenne powder or Sriracha sauce
• 1 can full fat coconut milk
• 3 potatoes medium-sized, peeled and chopped into 1/2-inch cubes
• 4 carrots medium-sized, peeled and sliced into rounds
• 1/3 cup green beans opt., I used frozen ones.
• 1 onion peeled and coarsely chopped
• 2 tablespoons soy sauce or Bragg's liquid aminos
• 1/2 tablespoon Thai Kitchen Red Curry Paste
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon cumin optional
• 1/2 teaspoon turmeric
• 1/2 tablespoon cornstarch to thicken, opt.
• cayenne or Sriracha sauce to taste

Nutrition

• Calories : 630 calories
• Carbohydrate : 52 grams
• Fat : 40 grams
• Fiber : 12 grams
• Protein : 29 grams
• SaturatedFat : 23 grams
• Sodium : 1280 milligrams
• Sugar : 10 grams