Spicy Thai Tofu Curry

Submitted by YummySmellsca

"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."

 

• Ready In: 3hrs
• Ingredients: 19
• Yields: 8 bowls
• Serves: 8

ingredients

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1⁄2 tablespoons curry powder
• 1⁄2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili, minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves, grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek, thinly sliced
• 1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
• 1 purple sweet potato, peeled and diced
• 1 delicata squash, peeled, seeded and diced
• 1 1⁄2 lbs firm tofu, cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 (8 ounce) can shredded bamboo shoots
• 7 ounces snow peas, halved
• 1 green bell pepper, sliced
• 10 ounces baby spinach leaves

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.