June 24, 2014

vegetable curry with tofu

 Tonight I'm thinking curry... Mmmmmm one of my favs!  I LOVE curry.  I don't make it often but when I do I wonder why I don't.  This recipe uses tofu but that tofu can easily be substituted for any meat or shrimp.  You could also leave out the meat and use this as a side dish.  If you are one of those people that has never tried curry... well here's your chance!  It's amazing and a whole new world of flavors just waiting:)

Servings 4-6
Total Time 35 minutes

  • 1 package of firm cubed tofu, drained
  • 2 tablespoons olive oil, plus extra for frying tofu
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 1 fresh red chili, seeded and sliced (makes the curry a bit spicy, so you may not want to add this depending on your preferences)
  • 3 celery stalks, cut unto 1 inch pieces
  • 8 ounces mushrooms, thickly sliced
  • 4 ounces baby corn, halved
  • 1 red bell pepper, seeded and cut into strips
  • 3 tablespoons thai red curry paste (I ended up using 4 tablespoons, season to taste)
  • 1 3/4 cups canned coconut milk
  • 1 teaspoon brown sugar
  • 2 tablespoons thai soy sauce
  • 8 ounces baby spinach leaves
  • rice for serving 



In a small saucepan heat enough oil to fry tofu (I opt for a small sauce pan instead of a large skillet because you will use less oil and just do a couple of batches versus filling a large skillet and doing one batch... hey olive oil is expensive and there is no canola in this kitchen!).  Working in batches, fry cubes for 4-5 minutes, or until brown.

Heat 2 tablespoons of oil in a large skillet or wok.  Add the onions, garlic, and chili cooking for 1-2 minutes until they begin to soften.

Add the celery, mushrooms, baby corn, and red bell pepper and cook for 3-4 minutes until they begin to soften.

Stir in the curry paste and coconut milk, gradually bringing to a boil.  Add the sugar and soy sauce and then the spinach.  Remove from heat and stir until the spinach has wilted.

Top with tofu and serve with rice.  Enjoy!!!

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