This vegan yellow curry dish is hands down one of our family's favorite meals. My wife makes it and has it all memorized now, BUT, the meal is so good that the kids told my wife she should open up her own restaurant called "Mommy's Famous" and that this should be the featured dish. Oh the things kids say! Full recipe below! Two 8oz. Packages of Hodo Thai Curry Tofu Nuggets One 8oz. Can of Water Chestnuts One 15oz. Can of Coconut Milk Matchstick carrots 2 cups Veg Broth 1 can of diced Potatoes 1 bag steam in bag frozen broccoli 1 bag steam in bag frozen rice 1/4 tsp ground ginger 2 tsp cane sugar (or Agave syrup) 4 tsp garlic powder 1 tsp turmeric 4 tsp yellow curry powder 1 tsp salt Heat coconut milk and veg broth in skillet on medium-high for 5 minutes While heating milk and veg broth, microwave broccoli and rice in microwave Add carrots, broccoli, sliced potatoes (drained) and chestnuts to the skillet Simmer on medium-was high heat for two minutes Add ginger, salt, sugar, garlic, tumeric, curry powder and stir over medium low heat for 3-4 minutes Top with fresh lime and cilantro
