This is a good, easy go-to dinner for when you’re in a hurry and there’s a bunch of random veggies in the fridge. I usually make it with cauliflower, but we had broccoli to use up tonight. (And it’s just as good with green beans, carrots, potatoes, squash…pretty much anything goes.) As for the small amount of coconut milk – whenever I have leftovers from a recipe (and I always do), I just freeze quarter-cupfuls and thaw them as needed.
Thai Veggie Curry with Tofu
1/2 onion, thinly sliced
1 clove garlic, minced
1 tbsp green curry paste*
1/4 cup vegetable stock
1/4 cup light coconut milk
1 tsp fish sauce
1/2 tsp brown sugar
1 red pepper, julienned
1 small zucchini, sliced
1/2 head of cauliflower, in florets (about 4 cups)
6 large mushrooms, quartered
2 keffir lime leaves (optional)
1/2 package firm or extra firm tofu, cubed
fresh cilantro
lime wedges
In a non-stick pan, saute onion until translucent. Add garlic and curry paste. Saute 1 minute. Stir in stock, coconut milk, fish sauce, sugar, veggies, and lime leaves. Cover and simmer until vegetables are tender. Stir in tofu and cook until heated through (just a minute or so). Remove lime leaves, sprinkle with cilantro, and serve with lime wedges on the side. And don’t forget the rice!
Serves 2.
*Green curry paste is one of my pantry essentials. I used to make it from scratch, but the stuff in the tub is just as good and keeps forever in the fridge.
relish 