Green Curry Mango Sauce with Tofu and Green Cabbage. Vegan, Gluten-free. Serves one.
1. 1/2 cup coconut milk
2. 1 cup frozen thawed mango chunks
3. 1 T green curry paste
4. 2 tsp coconut flour
5. Dash of braggs aminos
6. Scallions for garnish
1. In a small soup pot, combine coconut milk and curry paste and whisk over medium heat until mixed.
2. Add thawed mango and braggs aminos and stir.
3. Bring to a simmer. Simmer 5 minutes, add coconut flour, stir, reduce heat, and continue to simmer for 5-7 minutes. Sauce is done when thickened and carmelized. Serve over tofu and cabbage with Pitas or brown rice.