Yellow Thai Curry

 

Yellow Thai Curry

Not “authentic”, but really tasty whole food plant based curry!

Serves 3-4

• 8 oz tofu cut into cubes
• 2 tbsp liquid aminos (or tamari or soy sauce)
• 1 onion chopped
• 3 cloves garlic minced
• 12 oz mushrooms sliced
• 2 yellow potatoes chopped
• 1 cup carrots sliced
• 1 bell pepper chopped
• 1 ½ cups unsweetened plain plant milk (almond, cashew, oat, coconut, etc.)
• 1 tbsp red curry paste
• 2 tbsp lime juice
• 1 tbsp ginger minced
• 1 tbsp yellow curry powder
• ¼ tsp coriander
• ¼ tsp cumin
• ¼ tsp sea salt
• Optional cilantro, green onions, and cashews for topping

 

Directions:

• Prepare the tofu by adding the liquid aminos and placing the cubes on a foil lined baking sheet in the toaster oven or regular oven at 350^○ F for about 10 minutes. Then flip the tofu over and bake for another 10 minutes.

• While the tofu is cooking, sauté the onion in a tablespoon or 2 of water in a large pot over medium high heat until soft and translucent.
• Add in garlic, mushrooms, potatoes, carrots, bell pepper, and milk. Stir together and cook for a couple of minutes.
• Add in the curry paste, lime juice, ginger, curry powder, coriander, cumin and sea salt.
• Let the food continue to simmer until the potatoes are tender, but not mushy.
• Right before serving, mix in the tofu.
• Serve topped with cilantro, green onions, and cashews with a side of brown rice.