Spicy Thai Tofu Curry
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- 1cup unsweetened coconut cream
- 1cup coconut water
- 1 1⁄2tablespoons curry powder
- 1⁄2
- 1serrano peppers or 1 finger chili, minced
- 1tablespoon litehouse freeze dried lemongrass
- 1teaspoon fresh grated ginger
- 4
- 3tablespoons tamari
- 2
- 1oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
- 1
- 1delicata squash, peeled, seeded and diced
- 1 1⁄2
- 1cup unsweetened cashew milk
- 1(8 ounce) can shredded bamboo shoots
- 7
- 1
- 10ounces baby spinach leaves
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DIRECTIONS
- In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes.
- Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
- Stir in cashew milk and bamboo shoots.
- Bring to a low boil and cook for 1 hour, stirring occasionally.
- Add snow peas and green pepper, cook 5 minutes.
- Remove from heat and stir in baby spinach.
- Serve over rice.
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