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

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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an