Ingredients

1/2 package firm tofu, rinsed, pressed, cubed and patted dry

1.5 tablespoons coconut oil

2 leeks cleaned, and sliced

1/2 red pepper, sliced

1/2 teaspoon salt

1/2 teaspoon pepper

3 garlic cloves, pressed

1 teaspoon grated ginger

3 tablespoons red curry paste

1/2 cup edamame

1 14oz can light coconut milk

1 can chickpeas, drained and rinsed

3 tablespoons torn cilantro

Preparation

Optional - toss the 1 package drained and cubed tofu with coconut oil and roast in a 400 degree oven for 15 minutes until golden brown.

  1. Heat some coconut oil in a large skillet over medium heat and add the 2 leeks, 1/2 red pepper, salt and pepper. Cover and cook until veggies are softened, 5 minutes.
  2. Add in 3 minced garlic cloves, 1 t grated ginger and 3 T red curry paste. Stir to coat and cook for 5 minutes.
  3. Add 1/3 c edamame and 1 can light coconut milk. Increase heat and bring to a boil. Then reduce heat, cover and simmer 5 minutes.
  4. Toss in the drained can of chickpeas, T chopped cilantro and tofu, cooking for 5 minutes more.
  5. Taste for seasoning and add red pepper flakes for more heat.