Curry is kind of awesome. This is a rich veggie curry rich with veggies. Is that redundant? Anyways, we like curry and will eat it whenever we get the chance so this is an easier version you can make if you’ve got a fridge full of veggies like we often do. You’ll need the following:
1.5 tbsp olive oil
1/2 cup chopped shallots/green onions
2 tablespoons minced ginger OR 1/2 tbsp powdered
4 garlic cloves, minced
2 generous tablespoons of peanut butter
1 finger sized piece of turmeric OR 2 tsp powdered
1/2 teaspoon ground cumin
1 teaspoon Thai red curry paste or to taste
1 cup water
1 can of coconut milk (2 cups of almond milk for a lighter version, just add 2 tablespoons of shredded coconut for flavor)
juice and zest from 1 lime
1 tomato, diced
2 tablespoons turbinado sugar or molasses or to taste
1 14-ounce package firm tofu, drained, cut into cubes (optional)
1 sweet potato or white potato, cubed
1 bunch green veg, ripped or cut into bite size pieces (I used broccoli and a green bell pepper because I had them but kale works well too)
salt to taste
You can also add mushrooms, sliced carrots, or other veggies
1/2 cup roasted and salted cashews or peanuts (or cilantro for a lighter version) for a garnish
Whisk in water, coconut milk, lime juice and zest, and brown sugar and let simmer. Season to taste with salt and adjust the seasonings.
Add tofu, potato and mushrooms if you’re using them and let cook on low heat covered for 20 minutes, or until the potato begins to soften. Then add the green veggies and cook until you like the texture.
Garnish with cashews/peanuts/cilantro and serve as is or with rice or quinoa. Using almond milk instead of coconut milk makes a huge dent in the number of calories added from fat (even compared with light coconut milk) and makes the flavors more intense. We hope you get to try it!
This is Christie and Brent, signing off!