If you’re like me and have a primarily plant-based diet, Thai restaurants are probably near and dear to your heart. Why? Usually if not always, a large part of their menus are vegan! This curry recipe is as close to restaurant taste and quality as I’ve ever tasted. A must try.
3-6 cups cooked brown rice
1 (16-ounce) package extra firm tofu, diced in ½ cubes and baked
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 tablespoon garlic, pressed
1 teaspoon ground cumin
1 tablespoon ginger, minced finely
1 teaspoon curry powder
1½ teaspoon salt
1 teaspoon jalapeno pepper, seeded and minced (or 1 teaspoon chili pepper paste*, or more to taste)
1 (14-ounce) can coconut milk
1 (14.5-ounce) can diced tomatoes
1 cup potatoes, cut in ½” cubes
½ cup carrot, cut in ½’ cubes
½ cup yellow or red bell pepper, cut in thin slices
½ cup frozen peas
8 basil leaves, chopped (or ½-1 teaspoon dry basil)
*Chili pepper paste can be found in the Asian section of most supermarkets
1. Cook the rice according to package directions. Preheat oven to 375°F to begin baking the tofu. Spray a baking sheet with oil. Lay the tofu cubes out evenly, spray with oil, then sprinkle with salt. Bake for about 20 minutes until golden brown.
2. While the tofu is baking, prepare the curry. In a pot, sauté the onions and cumin over medium-high heat in olive oil until onions are transparent. Add ginger, garlic, curry powder, salt, and jalapeño pepper. Sauté for a couple of more minutes. Stir in coconut milk, diced tomatoes, potatoes, carrots, and bell pepper. Bring to a simmer for 10 minutes, making sure to stir occasionally.
3. Add the baked tofu cubes, peas, and basil leaves, and then cover and simmer for about 5 minutes, until the vegetables are tender.
4. Serve the tofu curry over brown rice and season to taste with hot chili sauce.
Ready in about 45-60 minutes
Makes 6-8 servings