Vegetable Green Curry

 
This quick and easy, five- ingredient curry is the perfect entree for your next dinner party. Who could go wrong with a meal of vibrant reds and greens?

This quick and easy, five- ingredient curry is the perfect entree for your next dinner party. Who could go wrong with a meal of vibrant reds and greens?

Adapted from Pinch of Yum

| Yield: 8 servings | Time: 40 minutes |

 
 

Ingredients

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

3 carrots


Garnish

a handful of chopped fresh cilantro

a handful of golden raisins

brown sugar to taste

Preparation

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.