Vegan Red Curry with Cauliflower, Potato, and Tofu
Ingredients
- 1 head of cauliflower
- 2-3 large russet potatoes
- 3 tbsp red Thai curry paste
- 1 tbsp coconut or avocado oil
- 1 can of coconut milk
- 1 cup vegetable broth
- 1 tbsp coconut sugar
- 2-3 kaffir lime leaves
- Juice of 1 small lime
- Fresh Thai basil
- Coconut aminos or salt to taste
Optional
- Sliced red chili
Tofu
- 1/2 block super firm tofu
- 1 tbsp avocado oil
- 1-2 tbsp coconut aminos
Preparation
Cut cauliflower into large florets and wash thoroughly. Peel potatoes and cut into bite size pieces. Slice chili if using.
Heat up 1 tbsp of oil in your wok or sauté pan, and add curry paste. Fry paste for a minute, then stir in coconut milk, veggie broth and coconut sugar. Add cauliflower, potatoes, chili and kaffir leaves, and bring to a boil. Let simmer covered until potatoes are tender.
Top with Thai basil, lime juice, and salt or coconut aminos to taste.
For the tofu, cut it into desired shape, heat up some oil and fry on both sides for about 3 minutes or until browned. Glaze and season with coconut aminos.
Serve curry with rice and tofu, and enjoy!
Notes
Ensure the red Thai curry paste is vegan-friendly with no fish or shellfish ingredients.
If kaffir lime leaves are unavailable, use thin slices of lime peel, simmer for 5-10 minutes with the curry, and then discard.
