Wednesday, November 16, 2011

coconut red curry with tofu and veggies

I always prefer healthier, low calorie foods but somehow the healthier version of coconut curry isn't quite the same.  This recipe is a great way to finish up all the veggies in your fridge.   Please bear with my awful winter time pictures!

coconut red curry with tofu and veggies

1 block of extra firm tofu (drained/pressed and cut into bite size pieces)
1 head of broccoli, chopped
1/2 green and yellow zucchini, chopped
1 medium yellow onion, chopped
3 cloves of garlic, minced
4 carrots, chopped at an angle
1 can coconut milk
3-4 tbsp red curry paste
2 tbsp oil

In a small bowl, whisk together the red curry paste and coconut milk until well combined.  Set aside.  In a large nonstick pan, heat 1 tbsp of oil and add pieces of tofu, cook until well browned on all sides.  In another large heavy bottom pot, over medium heat, add 1 tbsp of oil and onions/garlic.  Cook until translucent.  Add in the zucchini and carrots.  Wait a few minutes then add the coconut curry mixture to the veggie pot.  Cook for an additional 2 minutes.  Add tofu and cook with cover over low heat for 25-30 minutes until sauce has thickened.  After 25 minutes, add the remaining broccoli and let simmer for 2 minutes, then serve!  I add the broccoli last to maintain the crunch and color. 

Served with quinoa for me, plain white rice for A!  Don't forget the Sriracha either :)

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