Tuesday, January 5, 2016

Easy Vegan Curry Recipe

Every time I make this, it's different. I've made more variations of veggie curry than any other recipe, and I still can't decide on the "perfect" one. So here's just one that I think is pretty good and is relatively simple. The best thing about curry is it's easy to customize. Add additional veggies, get rid of produce in your fridge, or add extra "meat" by doubling up on the tofu. You can't lose!

1-Pot Meal: Sweet Potato Stew #vegan

DirtyStove.com

Easy Vegan Curry

prep time: 20 min | cook time: 45 min
total time: 65 min


Ingredients

Easy Vegan Curry 1 red onion, chopped
3 big carrots, chopped
1 small chili pepper or jalapeño, diced
1 red bell pepper, chopped
1 Tbsp chopped fresh ginger
~2 heads of broccoli, chopped into bitesize pieces
~3 Tbsp Thai red curry paste (half of a 4 oz jar)
1 can (13.5 oz) coconut milk + 1 can of water
1/2 c dry brown rice
1 block extra firm tofu, drained and chopped into cubes (freeze and thaw tofu block beforehand if you have time; it makes the tofu chewier)



Directions

  1. Chop the onion, carrots, peppers, and ginger and put into a big pot.
  2. Put pot on the stove and turn heat to medium, sauté for a couple minutes til the onion starts to get soft.
  3. Add the curry paste and stir.
  4. Add the entire can of coconut milk + 1 can of water.
  5. Add the rice and over medium heat, bring the mixture slowly to a slow boil / barely simmering.
  6. Add the cubed tofu and stir. Reduce heat and simmer loosely covered for 30 minutes.
  7. After 30 minutes, add in the chopped broccoli, stir in, and cook another ~5 minutes so the broccoli gets tender but not overcooked. Check the rice to make sure the heat was high enough for it to fully cook. If not, simmer a little longer.
  8. Remove from heat and it's done! You'll probably want to let it cool awhile, else it's super hot to eat.

Notes

  • Add a few sprinkles of crushed red pepper near the end for extra spiciness.
  • Variation: add peanut butter and/or peanuts for a panang/peanut curry flavor.
  • Variation: use tempeh instead of tofu.

From DirtyStove.com



Vegan Curry Recipe | DirtyStove.com

Other brands of curry paste will work, too; I just like this little Thai Kitchen brand one (and it's also the only one stocked at our local grocery store). One jar = 2 pots of curry!

Vegan Curry Recipe | DirtyStove.com Vegan Curry Recipe | DirtyStove.com

The reason I like to freeze my tofu (and then thaw) before using is because freezing changes the texture. It seems to make the tofu chewier, and drier. After freezing and thawing, it's easier to wring out excess water, so it's more like a sponge and soaks up yummy flavors better.

Vegan Curry Recipe | DirtyStove.com

I used to cook rice on the side, but cooking the rice in the rest of the curry adds more flavor. Plus, it makes this a 1-pot meal instead of 2!

Vegan Curry Recipe | DirtyStove.com Vegan Curry Recipe | DirtyStove.com

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