Wednesday, March 20, 2013

Tofu & Vegetable Curry

Whenever I go out for Thai food, I order curry. I like all curries - whether they be yellow, red, or green. I've always been a bit intimidated by trying homemade curry recipes for some reason. A few years ago I helped a friend make a chicken curry, and it was super yummy. But since I hate working with chicken and I like tofu, I decided to try a tofu curry. I came across this recipe in a healthy eating cookbook, and I've made it several times over the last couple of months. I love it because it has a nice kick and because it is loaded with colorful vegetables. It is also really easy to make. Serve it over white rice, brown rice, or Asian noodles. Enjoy!

Recipe for Tofu and Vegetable Curry 

For the broth
2 cans of coconut milk
1 can of light coconut milk
1 lemongrass stalk, mashed (optional)
1 Tbsp. of fresh ginger, minced or finely grated
3 - 4 Tbsp. of red curry paste
2 - 3 Tbsp. of honey
1 Tbsp. of freshly squeezed lime juice
1 tsp. of lime zest
4 sprigs of cilantro
3 fresh basil leaves (or 1/2 tsp. of dried basil leaves)
3/4 tsp. of curry powder
1/8 tsp. of salt

For the tofu & vegetables
1 small sweet potato, peeled and chopped small
16 ounces of extra-firm tofu, cut into medium squares
1 cup of thinly sliced carrots
4 ounces of sliced mushrooms
4 ounces of sugar snap peas
4 ounces of green beans
Raw cashews, for garnish
Rice or Asian noodles, for serving
*Keep in mind, the amount of veggies you use is totally up to you*

First, make the broth. Combine all of the broth ingredients in a large pot and set over medium heat. Once the broth begins to simmer, reduce the heat to low and cook for 30 minutes. Try not to let the broth boil. Remove the basil leaves, cilantro, and lemongrass from the broth. Set aside to cool or return to medium heat.*

Add the chopped sweet potato to the hot broth and cook until the pieces begin to become tender (about 7 - 10 minutes). Add in the tofu, mushrooms, and carrots. Cook for another 5 - 8 minutes. Add in the snap peas and green beans, and cook for another 2 - 3 minutes. Remove pot from heat. Serve curry immediately. Serve it over rice or noodles. Top with raw cashews, if desired.

Recipe Adapted from: True Food: Seasonal, Sustainable, Simple, Pure

*The curry broth can be made ahead of time and be refrigerated for 3 days before using. Just put the broth into a pot when ready to use and set it over medium heat. Then begin to add the veggies once broth is completely warmed through.