Ingredients

• 1 tbsp coconut oil
• 1 white onion, diced
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 1/3 cup green curry paste
• 1 cup light coconut milk
• 2 cups vegetable broth
• 2 carrots, peeled and sliced
• 2 cups broccoli florets
• 12 oz extra-firm tofu, cut into 1/2 inch cubes
• 1 cup snap peas
• 2 cups baby spinach
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro

Preparation

In a large pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 to 3 minutes. Add ginger, garlic, and curry paste and cook for another minute. Add the carrots, broccoli, tofu, coconut milk, and vegetable broth. Stir well. Bring to a boil and then reduce the heat and simmer for 5 to 8 minutes. Add snap peas and spinach. Cook for an additional 2 to 3 minutes. Season with salt and pepper to taste.
Serve with fresh lime wedges and cilantro. Store in the refrigerator for up to 5 days.