Red Cauliflower and Potato Curry with Crispy Tofu Triangles
Ingredients
- 1 head of cauliflower
- 2 large potatoes/sweet potatoes
- 3 tbsp (more or less depending on your preference and curry paste) red thai curry paste *
- 1 tbsp coconut or avocado oil
- 1 can of coconut milk
- 1 cup no chicken or vegetable broth
- 1 tbsp coconut sugar
- 2-3 kaffir lime leaves **
- juice of 1 small lime
- fresh thai basil
- 1 small red chili
- 1/2 block super firm high protein tofu
- 1 tbsp avocado oil
- 1-2 tbsp coconut aminos
Preparation
Cut cauliflower into large florets and wash thoroughly
Peel potatoes and cut them into bite size pieces
I used one large regular and one white sweet potato
Slice chili if using
Heat up 1 tbsp of oil in your wok or large sauté pan and add curry paste
Fry paste for a minute, then stir in coconut milk, veggie broth and coconut sugar
Add cauliflower and potatoes, chili and kaffir leaves and bring to a boil
Let simmer (covered if possible) until potatoes are soft
At the end add thai basil, lime juice, and if needed season with some salt or coconut aminos
For the crispy tofu, slice tofu into into desired shape, heat up oil and fry triangles on both sides for about 3 minutes or until browned
Turn off the heat and glaze tofu pieces with coconut aminos from both sides
If you are not using super firm tofu, you may want to press it first to remove excess liquid
Serve curry with tofu and rice and enjoy!