Vegan Thai green curry

Ingredients 

• 1 medium onion (white/yellow/brown, chopped)
• 1 tbsp crushed garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• 2–3 tbsp thai green curry [paste
• 400ml can coconut milk
• 4 and 1/4 cups (300g) broccoli florets
• 2 small zucchini (sliced)
• 1 red bell pepper (sliced)
• 2 red chilli peppers (sliced)*
• 1 8oz (220g) block extra firm tofu (pressed and cubed)
• 1/2 cup fresh basil (packed)
• 1 tbsp coconut sugar
• sea salt (to taste)
• black pepper (to taste)
• 2 scoops Double Shot
• Basmati rice

Method 

• Press the tofu by placing it on a plate with another plate on top of it and then putting something heavy on top like a heavy pot. Leave the tofu to press for around 15 minutes while you prepare the other veggies. When the tofu is pressed cut it into cubes 
• Add the onion, crushed garlic, minced ginger, sesame oil and green curry paste into a pot and sauté until the onions are softened
• Add the coconut milk, baby corn, broccoli, zucchini, red bell pepper, red chili peppers and Double Shot Simmer until the veggies are softened but still firm.
• Add in the tofu cubes and let them cook for a couple of minutes
• Then turn off the heat and add in the fresh basil and coconut sugar and stir in until the basil is wilted
• Add sea salt and black pepper to taste
• Serve with basmati rice or cauliflower rice and some fresh basil leaves