Simple and versatile. Try this curry with the veg you have on hand. This time, I made it with broccoli instead of asparagus.
I just arrived home from an amazing weekend away filled with Conservation Leadership Workshops hosted by the Skeena Watershed Conservation Coalition. I’m looking forward to telling you all more about it!
- 1 1/2 tsp Butter or Coconut Oil
- 1 large Onion, chopped
- 2 Zucchini, cut into 1/2 inch pieces
- 2 tsp red Thai Curry Paste
- 1 can Coconut Milk
- Extra Firm Tofu, cubed
- 2 cups Cauliflower, chopped
- 12 Asparagus Spears, trimmed and cut into 1 inch pieces
- 1/2 cup Veg Broth
- Cilantro, chopped
- Heat the butter in a large pot over medium heat. Add onion and a big pinch of salt and sauté until the onion starts to become translucent at the edges, a couple of minutes.
- Stir in the zucchini and cook for another minute more.
- In the meantime, in a small bowl mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the onions and zucchini are well coated.
- Stir in the remaining coconut milk and bring it to a simmer. Then add the tofu, cauliflower and asparagus. Cover and cook just long enough for the tofu to heat through and the asparagus and cauliflower to lose it’s raw edge a couple minutes.
- Uncover and add the broth. Stir and taste. Adjust seasonings, perhaps adding more salt.
- Serve alone, topped with cilantro or on a bed of quinoa or other grain.