Creamy Red Curry with Veggie Gyozas

1. In a large pot over medium to high heat, melt coconut oil. Add diced onion, minced garlic, and minced ginger. Sauté all together for 5 minutes. Season with salt and pepper. Continue to sauté for 5-6 minutes. Then, add chopped bell peppers, tofu, and broccolini, and sauté for 7 minutes, stirring as it cooks. Add vegetable broth (made from 6 cups filtered water and 1 tbsp bouillon paste, or 6 cups pre-made vegetable broth), coconut milk, soy sauce, curry paste, and maple syrup, then stir. Bring to a simmer and cook for 10 minutes or until vegetables are tender.
2. Carefully spoon 4-5 cups of the broth and the red bell pepper from the pot into a blender. Blend on high for 1 minute until creamy, then pour back into the pot. Stir and let simmer for an additional 5 minutes.
3. Make gyoza according to the directions on the package or follow your preferred homemade gyoza recipe.
4. Serve the creamy red curry hot with rice, a squeeze of lime, garnish with cilantro, and top off with the cooked gyozas.

*Optional crispy tofu tip: If desired, coat cubed tofu with corn starch, then pan-fry it in avocado oil and season with salt and pepper for a crispy texture. However, note that adding it directly to the curry may cause it to soften. This method works well if eaten separately.