summer vegetable coconut curry Recipe

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Ingredients

Why it’s better for you? Overflowing with seasonal produce and way, way less saturated fat
summer vegetable coconut curry
Ingredients
2 tablespoons grapeseed oil, divided
14 ounces extra-firm tofu, squeezed dry and cubed
1/3 cup unsweetened green tea
3 medium zucchini, sliced into 1/3-inch-thick coins
1 cup fresh organic yellow corn kernels (from 2 medium ears)
1 pint grape or cherry tomatoes
2 large shallots, thinly sliced
4 cups packed fresh baby spinach
1 recipe Coconut Curry Sauce (see below)
1/4 cup toasted coconut chips or roasted peanuts
1/4 cup fresh cilantro leaves
Per serving: 1050 calories, 77g total fat, 24g saturated fat, 1220mg sodium, 47g total carbohydrate, 11g dietary fiber, 43g protein

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