Red Cauliflower Potato Curry with Crispy Tofu
Ingredients
- 1 head cauliflower
- 2 large potatoes or sweet potatoes
- 3 tablespoons red Thai curry paste (adjust to taste)
- 1 tablespoon coconut oil or avocado oil
- 1 (13.5-ounce) can coconut milk
- 1 cup vegetable broth or 'no chicken' broth
- 1 tablespoon coconut sugar
- 2-3 Thai lime leaves
- Juice of 1 small lime
- Fresh Thai basil, for serving
- 1 small red chili, sliced (optional)
- Coconut aminos or salt to taste (optional)
Crispy tofu
- 1/2 block super firm high protein tofu
- 1 tablespoon avocado oil
- 1-2 tablespoons coconut aminos
Preparation
Cut cauliflower into large florets and wash thoroughly
Peel potatoes and cut them into bite size pieces
Slice red chili if using
Heat 1 tablespoon oil in a wok or large sauté pan over medium heat
Add curry paste and fry for 1 minute
Stir in coconut milk, vegetable broth and coconut sugar
Add cauliflower, potatoes, chili and Thai lime leaves
Bring to a boil, then reduce heat and simmer, covered if possible, until potatoes are soft
Stir in Thai basil and lime juice
Season with salt or coconut aminos to taste
Serve the curry with crispy tofu and jasmine rice
Crispy tofu
Slice tofu into triangles or desired shape
Heat 1 tablespoon avocado oil in a skillet over medium heat
Fry tofu triangles on both sides for about 3 minutes or until browned
Turn off the heat and glaze tofu pieces with coconut aminos
Tips
Ensure curry paste is vegan friendly (no fish or shellfish ingredients)
If Thai lime leaves are unavailable, use thin slices of lime peel; simmer for 5-10 minutes with the curry and then discard
Press tofu to remove excess liquid if not using super firm
