Skip to main content

Thai-Inspired Yellow Curry with Tofu and Vegetables


I have one of those hammered spice tins with everything you need to make delicious, beautiful curries. And I enjoy playing with different combinations of flavors. But for a mid-week dinner, sometimes I cheat and use a pre-blended curry powder. No need to measure tiny amounts of ground coriander, cumin, turmeric, ginger, mustard, black pepper, cinnamon, and cardamom. This is curry in a hurry. Also, because Jake is plant-based during the week, this is a curry made with tofu and vegetables instead of chicken or another meat.

Ingredients
  • 1 package extra firm tofu, cut into bite-sized cubes
  • 6 Tablespoons unsalted butter, cut into 2 Tablespoon-sized chunks
  • 1 large onion, peeled and diced (approximately 1-1/2 cups)
  • 1 T grated ginger (you can omit, if you don't have any, but we love the fresh ginger in this)
  • 3 garlic cloves, minced
  • 1 cup potatoes, scrubbed and cubed
  • 1 cup sweet potatoes, peeled and cubed
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 1 cup bell peppers, diced (I used a red and a green bell pepper)
  • freshly ground salt
  • freshly ground pepper
  • 2 Tablespoons curry powder, divided
  • 3-inch stick cinnamon
  • 1 cup tomato sauce
  • 1 cup vegetable stock (you can use chicken stock if you're not trying to be plant-based)
  • 1 cup organic coconut milk
  • cooked rice for serving
  • fresh cilantro for serving

Procedure

Place the tofu in a large pot and cover with water. Bring to a boil and cook for 3 minutes. Drain it and set aside.

In a large pot, add a splash of oil and cook the potatoes, sweet potatoes, carrots, celery, and bell peppers until the potatoes and sweet potatoes are fork tender, approximately 15 minutes.

In a large, flat-bottom pan, cook the onions, ginger, and garlic in 3 Tablespoons butter until softened and the onions begin to turn translucent. Add in the remaining butter and melt. Stir in the curry powder and add cinnamon stick. Cook until fragrant.

Add the vegetables and tofu to the spiced paste and pour in the tomato sauce and vegetable stock. Whisk to combine. Simmer for 10 to 15 minutes - until the sauce is beginning to thicken. Pour in the coconut milk, whisk to combine, and simmer until that it thickened to your liking.


Serve garnished with cilantro over cooked rice. Enjoy!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa