1. Heat the oil over medium heat in a large pot or Dutch oven. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic, curry powder, ginger, turmeric, and salt, and cook for 1 minute longer.
2. Add the chicken broth and coconut milk and bring to a boil. Reduce the heat to low and simmer until the vegetables are very soft, about 30 minutes.
3. Remove the soup from the heat and let it cool slightly. Purée in a blender or food processor until smooth. Return the soup to the pot or Dutch oven and stir in the red curry paste until well combined—season with sugar to taste. Reheat over low heat before serving with a side of rice!
Avocado Ceviche
This dish is a refreshing and light vegan take on the classic Latin American seafood dish. The avocado provides a creamy base for the ceviche, while the fresh lime juice and cilantro give it a bright flavor. Serve with tortilla chips or on top of crispy tostadas for a complete meal.
Ingredients:
- 24 ounces firm tofu, drained and cubed
- ½ cup freshly squeezed lime juice (about three limes)
- ¼ cup finely chopped red onion
- ¼ teaspoon ground cumin
- ⅛ teaspoon chili powder
- Pinch of salt
- One avocado, diced into small cubes
- One large tomato, diced into small cubes
- One small jalapeño pepper, seeded and finely chopped
- ¼ cup chopped fresh cilantro leaves
- Tortilla chips or tostadas for serving
Instructions:
