VEGETARIAN COCONUT CURRY WITH TOFU
A simple, sweet, and mildly spicy curry sauce with an abundance of good-for-you veggies. Definitely a comfort food for vegans, vegetarians, or omnivores like me that just like to eat healthy. Can be served over rice, couscous, or quinoa.
Provided by Kiersten
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
- Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
- Discard wet paper towels and cube tofu. Place on the prepared baking tray.
- Bake in the preheated oven until adequately dry, about 20 minutes.
- While the tofu is baking, drain pineapple chunks, reserving juice.
- Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
- Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
- Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
- Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 35.2 g, Fat 13.6 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.9 g, Sodium 471.7 mg, Sugar 20.7 g
VEGETABLE CURRY WITH COCONUT MILK
This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!
Provided by jowolf2
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
- Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
- Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g
MIXED VEGETABLE CURRY IN COCONUT GRAVY
This is delicious! Make sure that the gravy isn't too watery--don't add too much water, you can always add more later.
Provided by Andtototoo
Categories Indian
Time 27m
Yield 5 cups, 2 serving(s)
Number Of Ingredients 13
Steps:
- Finely dice the carrots.
- Peel and dice the potatoes.
- Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt.
- Add water just to cover. Don't add too much water now, just enough to cook the vegetables. You can always add more water as needed.
- Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes.
- Meanwhile, take out 1/4 cup unsweetened coconut. I usually use frozen and defrost it in the microwave.
- Roughly chop two jalapeno chilies.
- Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water.
- Add the coconut mixture to the boiling potatoes in the saucepan.
- After the potatoes have cooked for 7 minutes, add 1 cup frozen green beans, 1/4 cup frozen lima beans. and 1 teaspoon ground coriander or ground cumin.
- Stir to blend, adding a bit more water if needed.
- Cook another 5 minutes.
- Add the frozen peas and cook 2 more minutes.
- Check the vegetables. If the vegetables are tender and the consistency of the gravy is not too thick or too thin, you may turn off the heat.
- If you have a curry that is too runny, you may need to mix 2-4 teaspoons of chickpea flour with a little water and add to the curry to thicken it up.
- Once the curry is ready, in a small frying pan put the oil, mustard seeds and (split white) urad dal. Heat over high heat until the mustard seeds are popping and the dal (lentil) is light brown.
- Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan.
- You may substitute and use different vegetables if desired.
Nutrition Facts : Calories 618, Fat 26.5, SaturatedFat 17.3, Sodium 1289.7, Carbohydrate 87.6, Fiber 19.9, Sugar 12.7, Protein 14.8
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