Nutrition
Tip: batch make this on your day off and store in glass containers in
the fridge to enjoy for dinner in the next 1-3 days. If you make more
than you can eat, the curry freezes well also.
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 4 servings
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
INGREDIENTS: Curry
4 shallots, peeled and minced
1 tsp (5 mL) oil
2 cloves garlic, crushed
3 potatoes, cut into 1cm chunks
3 Tbsp (75 g) red curry paste
2 medium red bell peppers, chopped
1/2 broccoli, broken into bite-sized bits
1.25 cups (180 g) seasoned tofu strips*
1 can (400 mL) full-fat coconut milk
1 Tbsp (15 mL) soy sauce
1 tsp (5 mL) sambal hot sauce
INGREDIENTS: Optional Garnish
Roasted cashews
Cilantro, parsley or fresh basil
Chili flakes
Directions
- Sauté the shallots with oil in a large pan on high heat. Add 2 Tbsp (30 mL) water as needed to de-glaze the pan and avoid burning, stirring occasionally until translucent and slightly browned, about 5 minutes. Add the garlic and stir for another 2 minutes, stirring and adding water as needed.
- Add the potatoes, curry paste and 1 cup water to the pot, bring to a boil then reduce to a simmer with lid partially covered, allow to simmer for about 7 minutes.
- Add the remaining ingredients and cook for 8-10 minutes, until fragrant and veggies lightly cooked to your liking. Serve with brown rice, garnish, and enjoy!
Notes
- Variations: add other veggies you desire like carrots, or yellow bell peppers. Other curry pastes also work great with this recipe like green curry , Massaman curry, or Panang curry paste.
- *Speed-it-up: using pre-seasoned tofu speed up this recipe, but of course you can always make your own.
- Storage: store in an air-tight container in the fridge for up to 3 days.