Kitchen Sink Vegetable Curry
From jo_jo_ba 9 years ago
- 4 hours to make
- Serves 10
A spice-packed, nutrient dense stew of coconut milk, red curry paste, tofu and a slew of any and all veggies hanging out in the fridge! Served over brown Basmati and wild rice, it is a hearty (yet oddly refreshing) lunch or light dinner. Read more Adapted from The Four Season Farm Gardener’s Cookbook. See less
Ingredients
- 12.3 oz (350 g/1 block) extra firm tofu (I used President’s Choice’s low fat extra firm) shopping list
- 4 cups premium, full-fat coconut milk (not the “milk alternative” kind), well shaken shopping list
- 1 cup low-sodium vegetable broth shopping list
- 2 tbsp red Thai curry paste shopping list
- 1 tbsp Sriracha sauce shopping list
- ½ tbsp kosher salt shopping list
- ½ tsp black pepper shopping list
- 1 tbsp turmeric shopping list
- 1 tsp minced fresh ginger shopping list
- 1 tbsp sweet paprika shopping list
- 1 ½ lbs peeled and cubed sweet potatoes shopping list
- 4 large vidalia onions, sliced into half-moons shopping list
- 8 oz carrots, cut into thick “coins” shopping list
- 2 ½ cups chopped cauliflower (include the stems) shopping list
- 8 oz canned water chestnuts, drained shopping list
- 2 large zucchini, cubed shopping list
- 2 cups chopped broccoli (include the stems) shopping list
- 8 oz green beans, cut into 1” pieces shopping list
- 3 stalks green garlic, minced shopping list
- 3 green onions, minced shopping list
- 5 cups cooked brown basmati rice, for serving (I used a brown and wild rice medley) shopping list
- Minced lime (or Thai) basil, for serving shopping list
How to make it
- Drain the tofu and wrap well in a clean dishcloth. Place under a heavy weight and let stand at least 2 hours (basically while you’re preparing the rest of the curry).
- Combine the coconut milk and broth in a large, deep pot and bring to a simmer.
- Stir in the curry paste, Sriracha, salt and spices and cook 3 minutes.
- Add the sweet potatoes, onions and carrots See Photo. Cover and cook 20 minutes, stirring occasionally.
- Stir in the cauliflower, water chestnuts, zucchini and broccoli See Photo. Re-cover and cook 15 minutes.
- Stir in the tofu, green beans and green garlic. Cook (uncovered) until the vegetables are cooked and the liquid is reduced, about 15-20 minutes.
- Stir in the green onions.
- Serve over rice with minced lime (or Thai) basil.
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