Vegetable Green Curry
12 ounces firm tofu
a swish of olive oil + a sprinkle of salt
2 sweet potatoes, peeled and cubed
4 tablespoons green curry paste
2 14-ounce cans of coconut milk
3 cups broccoli florets
a handful of chopped fresh cilantro
a handful of golden raisins
brown sugar to taste
Cook's Note: Serve over a bed of white or brown rice, right off the stove.
Begin by pressing your tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.
Add cubed sweet potatoes, chopped carrots, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.
Garnish with a handful of chopped fresh cilantro, golden raisins, and brown sugar to taste.