Tons of yummy here.
Cabbage (half a head)
Can of Pure Coconut Milk
Potato (I used purple and fingerling)
5 cloves garlic (to taste)
Thai Kitchen Curry Paste
Eggplant (I used chinese)
Tofu, sprouted (if possible)
Tsp Naturally Brewed Less Sodium Soy Sauce
Virgin Coconut Oil, Gold Label(for frying)
Tsp Wholesome Sweeteners Fair Trade Organic Molasses
In a wok, fry crushed garlic with curry leaves. Do not "preheat" the coconut oil.
Add sliced potato and stir.
Add curry paste, soy sauce and molasses.
After a few minutes add bell pepper, squash and eggplant.
Drain the water off of tofu into the wok. Fry.
Add tofu, fry for 3-4 minutes.
Add mushroom and tomato.
Add coconut milk. Bring to a boil.
Serve with rice or the cabbage wraps.
Served (with peanut chutney)! For my family they ate it with brown rice.