Name: Curry Paste
Prep time: 5 min
Total time: 5 min
Ingredients: 8 small green chillies,seeded and chopped (wear gloves and keep hands away from eyes); 2 cups fresh cilantro – leaves and stalks; 1/4 cup shallots, chopped; 3 Tbsp garlic, minced; 2 Tbsp fresh ginger, minced; 1 Tbsp sesame oil; 2 tsp grated lime rind; 1 tsp coriander seeds, ground; 1 tsp turmeric, ground; 1 tsp cumin, ground; ½ teaspoon salt

Description

A tasty green curry using sprouted tofu. Swap in beans or your animal protein of choice.

Ingredients

Scale

2 Tbsp coconut oil
1 onion, finely chopped
2–3 Tbsp Thai Green Curry Paste
2 cloves garlic, minced
1 cup water, homemade vegetable stock or water from steaming the veggies
1 cup bite-sized broccoli florets
1 cup bite-sized cauliflower florets
1 cup green beans, chopped to 2 inches in length
2 stalks lemongrass, bruised (this means break them up by hand or banging with the back side of a chef’s knife)
1 package organic firm tofu, drained, rinsed and cubed
1 red pepper pepper, coarsely chopped
1 cup coconut milk
1 cup spinach, chard or kale, coarsely chopped
1 cup cashews, raw (reserve 1/4 cup for garnish)
Small bunch of cilantro (reserve 1/4 cup for garnish)
1/4 cup fresh basil
2 Tbsp lime juice
1 tsp sea salt or more to taste
Brown rice or rice noodles, for serving

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Instructions

In a medium sized pot, sauté the onions in coconut oil just until translucent.
Add the curry paste and garlic and lightly fry for a couple of minutes.
In a separate pot, steam broccoli, green beans and cauliflower just until tender, but not too soft. You just want to get them half cooked.
Add the water/vegetable stock and bruised lemongrass to the pot.
Add the cooked broccoli, cauliflower, green beans, red pepper, and tofu and simmer for 15 minutes until veggies are tender.
Add the coconut milk, greens, and cashews and simmer another 5-8 minutes. Nice to keep them still a little crunchy.
Add the chopped cilantro leaves, basil and the lime juice to taste.
Add salt to taste.
Turn stove off and allow to sit for about 10 minutes to mix flavours together.
Remove stalks of lemongrass.
Serve in a large bowl, with the noodles or brown rice at the bottom, and the curry and vegetables on top, garnish with fresh cilantro and cashews.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Entree

Keywords: curry, green curry, green curry with tofu, vegan curry, dairy-free, plant-based, curry recipe