Veggie Tomato Red Curry

Curry is just as tasty without the added fat of coconut milk! This yummy spicy curry is tomatoey and full of flavor. Paired with a black rice and topped with green onion and cilantro.

Ingredients

3/4 cup water

1 stem of broccoli, thinly sliced

1/2 cup baby corns, chopped

1 cup mushrooms, sliced (I used eryngii)

1 tbsp Red Curry Paste

1 tbsp tamarind paste

1 tbsp banana syrup OR coconut sugar

1 tbsp tomato paste

Handful of cilantro, chopped

1 sprig of green onion, chopped 

Sauté the broccoli stem in a little water over medium-high heat for 5 minutes. Add in the baby corn and cook for 2 more minutes. Reduce heat to medium-low and add in the rest of the water, mushrooms, curry paste, tamarind paste, sugar, and tomato paste. Simmer for about 10 minutes. Top with the cilantro and green onion.