Red Cauliflower and Potato Curry with Crispy Tofu
Ingredients
- 1 head of cauliflower
- 2 large potatoes/sweet potatoes
- 3 tbsp 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
- Optional: 1 small red chili
- Coconut aminos or salt to taste
Tofu
- 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. 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 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 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.
Serve curry with tofu and rice and enjoy!
Tips
Make sure the red Thai curry paste is vegan friendly with no fish or shellfish ingredients.
If you can’t find kaffir lime leaves, use thin large slices of lime peel from an organic lime, simmer for 5-10 minutes with the curry, then discard.
