Green Curry with Tofu
I haven’t been feeling too motivated in the kitchen lately, so big batch cooking has been saving me. This recipe makes a large batch, and packed with vegetables for maximum nutrition (and deliciousness).
One thing I will mention is that getting a good green curry paste will make a HUGE difference in the flavor of this recipe. Please, please do not make this with the Thai Kitchen brand green curry paste. I’ve tried it and it just doesn’t work. I get mine from a little corner store that has amazing Asian sauce selection, but you should be able to find other brands. Also, the intensity of flavor varies a lot from brand to brand, so you will need to adjust to taste.
INGREDIENTS
3 shallots, thinly sliced
3 cloves garlic, minced
2 tbsp ginger root, grated
1-2 packets Thai green curry
1.5 cans coconut milk
2 packs smoked tofu, cubed
1 large yam, cubed
1 cauliflower, chopped into medium florets
1 eggplant, chopped into large cubes
1 cup spinach
1 can chickpeas
1 bunch Thai basil
INSTRUCTIONS
Preheat oven to 400 F. On one baking sheet, toss cubed yams with olive oil, salt and pepper. On another baking sheet, toss cubed smoked tofu with olive oil. Bake the yams for 30-45 min, and the tofu for 15-30 min, until they are both golden.
While the yams & tofu are in the oven, start on the curry. Add 1 tbsp olive oil to a large pot. Add shallots and sauté over medium heat until translucent. Add garlic and ginger and stir over medium heat until fragrant. Add green curry paste, and stir for a few minutes. Add cauliflower and stir until coated. Add coconut milk, and simmer covered for 10 minutes. Add eggplant, and simmer for another 5 minutes. Add chickpeas, spinach, roasted yams & roasted tofu, cook for 5 more minutes uncovered. Turn off heat and add chopped Thai basil. Serve as is or over rice or quinoa.