Coconut curry makes me happy.
I used to always order it at Thai restaurants, but where I live now… there are no Thai restaurants! Hence, I have discovered that this delicious dish is fun and easy to make.
Here’s the recipe for two to three servings. You can substitute whatever vegetables you wish, and use meat instead of tofu, if you must.
If you’re ambitious, you can make your own curry paste and coconut milk, which adds a whole new level of difficulty and dedication to this recipe. (Or not.)
- 1 lb. tofu
- 1 tbsp. oil (extra virgin olive is recommended)
- 2 tsp. soy sauce
- 1 onion
- 2 sweet potatoes
- 2 tomatoes
- 2 carrots
- 1 zucchini
- two handfuls of spinach
- powdered cayenne pepper & cumin spice
- chopped cilantro & green onions
- curry paste or powder (red, green or yellow)
- 1 can coconut milk
Cook sweet potatoes, carrots and zucchini in a pot of boiling water until soft. In a wok or frying pan, saute the onion in oil for 2 minutes. Add chopped tomatoes and soy sauce. Add the cubed tofu and stir fry until well cooked (about 10 minutes). Add in the cooked vegetables, chopped to bite-size. Season with 1-2 teaspoons of cayenne pepper and cumin. Mix in curry paste. Add coconut milk. Add spinach at the end, just a minute before turning off the stove. Garnish with chopped cilantro and green onions as desired.
Eat with mindfulness and enjoy!
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Ed: Sara Crolick
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