Red Cauliflower and Potato Curry with Tofu
Ingredients
- 1 head cauliflower
- 2 large potatoes or sweet potatoes
- 3 tablespoons red Thai curry paste (adjust to taste)
- 1 tablespoon coconut or avocado oil
- 1 can coconut milk
- 1 cup vegetable broth or no-chicken broth
- 1 tablespoon coconut sugar
- 2-3 kaffir lime leaves
- Juice of 1 small lime
- Fresh Thai basil
- Optional: 1 small red chili
- Optional: Coconut aminos or salt to taste
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-sized pieces. Slice chili if using.
Heat 1 tablespoon of oil in a wok or large sauté pan and add curry paste. Fry the paste for a minute, then stir in coconut milk, vegetable broth, and coconut sugar. Add cauliflower, potatoes, chili, and kaffir lime leaves, and bring to a boil. Let simmer covered until potatoes are soft.
At the end, add Thai basil, lime juice, and season with salt or coconut aminos if needed.
If not using super firm tofu, press it first to remove excess liquid. Slice tofu into desired shapes, heat 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 the curry with tofu and jasmine rice.
Notes
Make sure the red Thai curry paste is vegan-friendly and contains no fish or shellfish ingredients.
If kaffir lime leaves are not available, use thin large slices of peel from an organic lime and let it simmer for 5-10 minutes with the curry, then discard.
