Thai Vegetable Curry Bowl

Canadian Living - Quick & Easy - - SAUCES & STOCKS -

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.


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.

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