Thai Vegetable Curry Bowl
Hands-on time: 20 minutes Total time: 25 minutes Makes: 6 to 8 servings
Look for Thai yellow curry paste in Asian grocery stores or supermarkets. Red and green curry pastes work well too, but they are spicier. This is a gluten-free recipe, so make sure all the prepared ingredients you use, such as fish sauce, are labelled “gluten-free.” Vegetarian fish sauce is available at health food stores. 4 tsp vegetable oil 1 onion, sliced 1 large russet potato, peeled and cubed 1 tbsp minced fresh ginger 2 cans (400 mL each) coconut milk 1 cup vegetable broth 5 tbsp Thai yellow curry paste 1 cup chopped green beans 1 sweet red pepper, sliced 1 cup halved cherry tomatoes 1 can (227 mL) sliced bamboo shoots, drained and rinsed 2 tbsp fish sauce 1 tbsp packed brown sugar 1 tsp lime juice 1 pkg (425 g) firm tofu, drained and rinsed ¼ cup fresh cilantro leaves In large Dutch oven, heat 1 tbsp of the oil over medium-high heat; cook onion until softened, about 3 minutes. Add potato and ginger; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in coconut milk, broth and curry paste; bring to boil. Stir in green beans and red pepper; reduce heat and simmer until green beans are tender-crisp and potatoes are fork-tender, 12 to 15 minutes. Stir in tomatoes, bamboo shoots, fish sauce, brown sugar and lime juice; cook until tomatoes begin to shrivel, about 2 minutes. Meanwhile, cut tofu into ¾-inch (2 cm) cubes; pat dry with paper towel. Toss tofu with remaining oil. Spread on baking sheet; broil until edges are golden, 8 to 10 minutes. Gently stir tofu into curry; sprinkle with cilantro.
PER EACH OF 8 SERVINGS:
about 358 cal, 12 g pro, 28 g total fat (19 g sat. fat), 20 g carb (3 g dietary fibre, 7 g sugar), 1 mg chol, 764 mg sodium, 576 mg potassium. % RDI: 12% calcium, 37% iron, 27% vit A, 58% vit C, 19% folate.