
ingredients:
- 1 can drained chickpeas
- 1 cup diced firm tofu
- 1 red onion
- 1 thumbnail piece of minced ginger
- 1 garlic glove
- 1 red medium heat chili
- 8 medium brown sliced oyster mushrooms
- 3 cups red cabbage
- 1/2 cup minced kale
- 1 cup red chard
- 1 cup mixed sprouts
- 2 cups coconut water
- 1 cup plant milk
- 1/2 tsp green curry paste
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- toppings: lemon juice, sesame oil, cilantro, scallions, toasted white sesame seeds
- side: cooked sweet potatoes
method:
- roast tofu, sauté onions, ginger, chili, red cabbage for about 10 min
- add chickpeas, garlic, mushrooms, kale, curry paste and sauté for another 5-10 min
- add coconut water, plant milk, oyster and soy sauce
- cook for 15 min on medium heat
- add red chard about 2 min before serving to blanche it in the sauce
- serve with sides and top with toppings mentioned below or any other toppings you like