Thai Curry 'n' Biscuits
1 can coconut milk
2 Tablespoons red curry paste
1/2 cup vegetable broth
1 Tablespoon sweetener of choice
1 red pepper, slice into thin pieces
1 bag frozen brocolli or 3 heads of fresh brocolli, choppped
1 cup vegetable(s) of choice
1 pound firm tofu, cubed
2 Tablespoons cornstarch
1/2 of your favorite vegan biscuit recipe (or enough dough for 4-6 biscuits)
Salt and Pepper to taste
Preheat oven to 350 Fahrenheit.
In a large saucepan, combine coconut milk, curry paste, broth, and sweetener. Slowly heat the mixture and stir until the sauce just begins to boil. Reduce heat.
Add peppers, brocolli, and vegetables. Stir to combine.
Let this mixture simmer for 10-15 minutes, or until the vegetables begin to soften.
Add cornstarch and stir.
Add tofu. Stir gently to combine.
Let mixture simmer for another 5 mintutes, then remove from heat.
Pour curry mixture into casserole dish.
Drop biscuit dough on top of curry.
Bake casserole for 15 mintutes, or until biscuits are golden brown.
Let stand for 10 mintues before serving. Serve alongside steamed green beans and mashed cauliflower or potatoes.