Total Time
3hrs
Prep 1 hr
Cook 2 hrs

Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or heavy.

Ingredients Nutrition

Directions

  1. In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
  2. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
  3. Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
  4. Stir in cashew milk and bamboo shoots.
  5. Bring to a low boil and cook for 1 hour, stirring occasionally.
  6. Add snow peas and green pepper, cook 5 minutes.
  7. Remove from heat and stir in baby spinach.
  8. Serve over rice.