Thai Red Curry With Tofu, Veggies and Sweet Potato [Vegan]

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This vegan dish is low-cal, low-fat, heart-healthy and eco-friendly.  It’s also spicy, zesty, and deliciously filling! Enjoy a taste of Thailand; the land of Buddha and smiles.

Ingredients (serves 2):

  1. 1/2 cup light coconut milk (several brands sell low-cal, low-fat options)
  2. 1-2 tbsp Thai red curry paste
  3. 1/2 cup vegetable stock
  4. 1/2 cup water
  5. 2/3 package of low-fat, extra firm tofu
  6. 1 large sweet potato
  7. veggies of your choice (recommend broccoli, snow peas, red pepper, onion)
  8. 1/2 tsp Splenda brown sugar
  9. 1 tbsp lime juice
  10. ginger powder
  11. garlic powder
  12. olive oil
  13. basil and cilantro to taste, garnish

Instructions:

  1. Preheat the oven to 350ºF.  Peel the sweet potato and chop into slices.  Toss with olive oil and sprinkle on some ginger and garlic powder.  Spread sweet potatoes over a lightly greased baking sheet and bake, turning potatoes over after around 15 minutes or so, or when they are browned on the bottom-facing side.  When potatoes are done, place equal amounts in two separate bowls.
  2. Cut tofu into cubes, spray a pan lightly with olive oil and cook tofu until lightly browned on each side.  Set aside when ready.
  3. In another pan, heat onions and vegetables with a bit of olive oil, garlic powder and ginger powder. (or real garlic and ginger for a zestier taste)  If using broccoli, add a bit of water to soften the broccoli before later adding the veggies to the curry.
  4. In a sauce pan, heat the coconut milk, water, vegetable stock, and Thai red curry paste on medium heat.  Bring to a boil, then reduce heat and let simmer.  Add the tofu and vegetables to the curry, and add the lime juice and Splenda brown sugar.  Add 1/2 tsp each of garlic powder and ginger powder.  Stir, and allow to simmer for 5-10 minutes to soak up the flavour.  Add in a teaspoon of basil or some fresh basil to taste. Remove from heat when done.
  5. Spoon out equal amounts of tofu and vegetables into the two bowls (over top of the sweet potato), then pour remaining curry sauce over each serving.  Garnish with some fresh cilantro leaves and fresh pepper to taste.
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3 Comments on “Thai Red Curry With Tofu, Veggies and Sweet Potato [Vegan]”

  1. The High Heel Gourmet April 20, 2013 at 8:34 pm #

    You can save cooking time and cleaning time by cook them all together.
    Here this is how to do it.
    1) Cook the curry with 1/4-1/2 cup of coconut milk and coconut oil first for at least two minutes to reduce the bitter taste of the curry and let the curry paste release the pungent aroma.
    2) If you like the tofu fried crispy, fried them separately but if not cook them with the curry. If not, add them to the curry with the rest of coconut milk and add the sweet potatoes, cook as long as you want the sweet potato to be cooked.
    3) Turn off the heat and I wouldn’t use cilantro but use Thai basil or just the basil after you turn off the heat.
    Curry can also be cook in crock pot too if you want but you need to cook the curry past first.

    Make sure when you buy the curry past, that it doesn’t contain the shrimp paste.

    I have a recipe of the curry paste (green that you can use to make red curry, just replace the fresh green chilies with dried red chilies) with the substitution choice of ingredient for the shrimp paste for vegetarian and vegan on my blog.

    Feel free to remove this comment if you like. Sorry for being so nosy but I would like you to have the traditional method of cooking curry.

    • utopiandreaming April 20, 2013 at 9:21 pm #

      Not at all, thank you for your comment and suggestions! I just made my own concoction, but it’s great that you are able to share a more authentic version of the dish.

  2. andhastings April 22, 2013 at 1:15 pm #

    This looks so good! Definitely going to try this.

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