Description
Adapted from True Food Kitchen
Ingredients
Scale
- Curry Broth
- 1 (15 oz) can coconut milk
- 1 cup organic low sodium vegetable broth
- 1 lemongrass stalk, mashed
- 1 tablespoon plus 1 1/2 teaspoons fresh ginger, chopped
- 2 to 3 tablespoons (depending on taste/heat) Thai red curry paste
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon freshly grated lime zest
- 4 sprigs cilantro
- 3 fresh basil leaves
- 1/3 teaspoon curry powder
- 1/8 teaspoon kosher salt
- Tofu and Vegetables
- 2 small Red or Yukon potatoes, diced
- 12 ounces extra-firm tofu, cut into large squares
- 1 small onion, thinly sliced
- 1 1/2 cups cauliflower florets
- 2 carrots, sliced on the bias
- 1 cup sugar snap peas, trimmed
- 1/4 cup fresh cilantro leaves
Instructions
- Combine all of the curry broth ingredients in a large Dutch oven over medium heat. Bring to a boil then reduce to a simmer and cook for 30 minutes. Do not boil. Strain the broth through a fine-mesh strainer into a large saucepan. Set aside. (The broth can be made 3 days ahead and refrigerated).
- Add the potato in the curry broth in the saucepan, and cook over medium heat, but do not boil, just until the pieces start to become tender when pierced with a fork. Add the tofu, onion, cauliflower, and carrots. Continue cooking until all vegetables are tender, about 5 minutes. Add the sugar snap peas and cook for another 2 minutes. Add salt to taste, and cook for another 2 minutes.
- Garnish curry with chopped cilantro and serve immediately.
Equipment
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Notes
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