Coconut Tofu and Vegetable Curry

This is a great vegan curry dish that will fill you up without added oils. Generally, you have to be careful with tofu because it can be GMO. I used sprouted non-GMO tofu from Trader Joes (they also sell it at Whole Foods). 

You can use any mix of vegetables...whatever you have on hand. This time I had: potatoes, broccoli, carrots and eggplant. The curry would work perfectly with red or green bell pepper and pumpkin too.

I used light coconut milk to cut the fat and used vegetable stock (low sodium). You can serve this curry over rice (white or brown) or over quinoa like I did here. For tips on how to make quinoa you can click here. 

Husband approved.

You'll need:

• 1 package firm tofu (cut in big chunks)
• 1/2 eggplant (cubed)
• 1 big red or russet potato (peeled and cubed)
• 3 carrots (peeled and cubed)
• broccoli (half a head)
• coconut milk (1 can)
• 1/2 onion (finely chopped)
• 3 garlic cloves
• 1 tsp ground ginger
• 1 tsp curry powder
• 1 tsp chili powder
• 1/2 tsp coriander
• 1/2 tsp turmeric
• basil leaves
• salt and pepper to taste

How to make it:

- Drain tofu and pat it dry. Cut into big chunks.
- Heat a big pan on medium heat with some oil spray or a couple tablespoons canola oil.
- Pan-sear tofu chunks until brown on each side  (about 5 minutes). Set aside.
- In a food processor make the curry paste: add onion, garlic and spices and puree until a paste is formed.

make the curry paste in a food processor or blender

- Sautee the curry paste on a teaspoon of oil (same pan). After a couple of minutes, add the carrots and potatoes and 1 cup of vegetable stock. Add salt and pepper. 
- Cover and simmer for 15 minutes on medium-high heat.

sautee potatoes and carrots in curry paste

 - Add eggplant and broccoli. Simmer 6-7 minutes in medium-high heat. 
- Add tofu and coconut milk. 
- Finally, after a few more minutes, test the sauce and adjust seasoning as needed. Add some chopped basil leaves.
- Serve over quinoa or rice.

ENJOY!!

is dinner ready yet?

Pam & Oscar