2 tablespoon canola oil
2 tablespoon pesto ( prepared, or basil leaves )
2 tablespoon red curry paste
3 baby bok choy
1 -2 carrots
1/2 red pepper
1 can coconut milk
1/3 - 1/2 block firm tofu
1/3 cup cilantro
1 tablespoon brown sugar
1 lime
Sauté oil and pesto over med heat, add curry paste and coconut milk. Cook for about 5 min. Add in brown vegan sugar, vegetables and tofu. Cook additional 5 - 10 minutes. Add cilantro, lime juice and basil if you are using that instead of pesto. Cook about 3 -5 min more
Serve over jasmine or basmati rice.
Vegetables can be changed to suit your tastes, red curry paste can be adjusted.