Let's Make Vegan Penang Curry!

Vegan Penang Curry

Ingredients:
3 Tbs olive oil
1 small onion diced
5 tbs of Penang Curry paste
1 red pepper sliced
1 yellow pepper sliced
1 cup broccoli 
1 cup cauliflower 
1 pack of tofu cubed and fried ( air fryer )
Garlic powder
3 cups of Coconut Milk
6 kaffir lime leaves
1 cup chopped kale
2 tbs maple syrup 
2 tbs soy sauce
1 lime juiced 
6 cherry tomatoes cut half
1/4 cup Thai basil leaves
Rice

Directions:

1. Cube tofu, toss with 1 tbs of the oil and sprinkle some garlic powder, air fry until crisp and golden. Remove and set aside.
2. Add 2 tbs of oil to wok or sauce pan, heat.
3. Add diced onion and sauté for 2 minutes
4. Add curry paste, heat until fragrant
5. Add coconut milk and bring to a light boil
6. Add vegetables and stir for 5 minutes
7. Add cubed fried tofu, stir and cook for another 3 min
8. Add chopped kale, stir
9. Add kafir lime leaves stir together
10. Add sliced tomatoes, maple syrup and soya sauce.
11. Squeeze lime juice
12. Cook for another 2 minutes
13. Add Thai basil, stir until wilted 
14. Serve with your favourite rice. Enjoy!!