Green Coconut Curry with Zucchini Noodles and Tofu

1 cup coconut milk
3 tablespoons green curry paste
1 small yellow onion, chopped
1 red bell pepper, chopped
4 ounces green beans, halved crosswise (about 1 cup)
4 ounces snap peas (about 1¼ cups), trimmed
1/2 teaspoon kosher salt
3/4 cup vegetable stock
8 ounces extra-firm tofu, cut into ½-inch cubes
12 ounces (4 cups) spiralized zucchini
2 tablespoons tamari
1 teaspoon honey
Thinly sliced basil leaves and lime wedges, to serve
 
Place coconut milk and 3/4 cup water in a large saucepan set over medium heat. Add curry paste and whisk to combine. Bring to a simmer; add onion, pepper, green beans, snap peas, and salt; toss to coat. Add the stock and bring to a boil; reduce heat and simmer until vegetables are tender but still retain some bite, 5 to 6 minutes. Add tofu and zucchini noodles and cook until crisp tender, 2 to 3 minutes more. Stir in tamari and honey.
 
Serve topped with fresh basil and lime wedges.
 
Serves 2-4.
 
From Real Simple
 
Note: Can substitute other vegetables – mushrooms, broccoli, etc.