Yellow Curry Pot

Tasha Kaye

By
@cleaneatingmama

Feel free to check out my clean eating, vegan recipe blog!
www.thecleaneatingmama.com
XxOo Tasha


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

2 Hr

Ingredients

2 Tbsp
extra virgin olive oil
1
yellow onion, chopped
4
cloves of garlic, minced
1
red bell pepper, chopped
4
carrots, sliced into thin strips
12 oz
extra firm, organic tofu, cut into bite size cubes
1
14 ounce can of unsweetened coconut milk
1 c
loosely packed thai basil leaves
1-1 1/2 c
water
2 Tbsp
red curry paste
1 Tbsp
turmeric, ground
2 Tbsp
shoyu sauce or soy sauce
2 Tbsp
raw sugar or to taste
salt and pepper to taste
4 c
pre-cooked jasmine or brown rice

Directions Step-By-Step

1
Cook rice. Set aside.
Heat oil in large pot on medium heat. Stir in garlic, onion, red curry paste and a pinch of salt. Mash paste around on the bottom of pan until evenly distributed. Cook for 2 minutes, making sure mixture does not burn.
Stir in coconut milk, 1 cup of water, turmeric, shoyu and sugar. Bring to a simmer and cover for and hour. Add tofu, carrots, bell pepper and basil the last 20 minutes of cooking time. If mixture is too thick, add a little more water. Taste to see if needs any more salt or seasoning.
Serve over rice and top with chopped peanuts, fresh Thai basil and lime if desired.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Dietary Needs: Vegetarian
Hashtags: #Vegan, #thai, #curry, #tofu