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Crimson Cauliflower and Potato Curry with Crispy Tofu Triangles
by plantbased.traveler ❤️
1 head of cauliflower
2 massive potatoes/candy potatoes
Three tbsp (roughly relying in your choice and curry paste) pink Thai curry paste *
1 tbsp coconut or avocado oil
1 can of coconut milk
1 cup “no hen” or vegetable broth
1 tbsp coconut sugar
2-Three thai lime leaves **
Juice of 1 small lime
Recent Thai basil
1 small pink chili
Coconut aminos or salt to style
1/2 block tremendous agency excessive protein tofu
1 tbsp avocado oil
1-2 tbsp coconut aminos
Served with jasmin rice
*be certain that it’s vegan pleasant (no fish/shellfish components)
** if you happen to can’t discover thai lime leaves, you need to use some lime peel. Don’t grate it however minimize skinny massive slices from an natural washed lime, let it simmer for 5-10 minutes with the curry, then discard.
Lower cauliflower into massive florets and wash completely. Peel potatoes and minimize them into chew dimension items. I used one massive common and one white candy potato. Slice chili if utilizing.
Warmth up 1 tbsp of oil in your wok or massive sauté pan and add curry paste. Fry paste for a minute, then stir in coconut milk, veggie broth and coconut sugar. Add cauliflower and potatoes, chili and thai lime leaves and produce to a boil. Let simmer (coated if potential) till potatoes are tender.
On the finish add Thai basil, lime juice, and if wanted season with some salt or coconut aminos.
For the crispy tofu, slice tofu into into desired form, warmth up oil and fry triangles on either side for about Three minutes or till browned. Flip off the warmth and glaze tofu items with coconut aminos from either side. In case you are not utilizing tremendous agency tofu, it’s possible you’ll wish to press it first to take away extra liquid.
Serve curry with tofu and rice and revel in! 🍛