Thai Tofu Curry-by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Thai Tofu Curry

Categories: Main Dish

Yield: 6 Servings

 

14 cn Light Coconut Milk

1 c Vegetable Broth

1 lb Extra Firm Tofu,Well

Drained And Diced (1 Inch

-Cubes)

4 Green Onions (white Part

-Only),Sliced

2 T Ginger,Minced

4 ea Garlic,Minced

1 1/2 t Salt

1/4 t Red Pepper Flakes

2 c Shitake Mushroom Caps

-Chopped

1 c Carrots,Thinly Sliced

1 c Butternut Squash,Diced (1

-Inch Cubes)

4 c Chinese Cabbage,Shredded

1/4 c Cilantro,Finely Chopped

 

[Note: Taken from The Big Book Of Vegetarian by Kathy Farrell-

Kingsley. Serve the curry over rice, quinoa, or couscous.]

 

In a medium saucepan, combine the coconut milk, broth, tofu, green

onions, 1 Tbl of the ginger, half of the garlic, the salt, and red

pepper flakes. Bring to a boil, reduce the heat to low, and simmer for

20 minutes. Remove from the heat.

 

In a large saucepan, combine the remaining garlic, remaining 1 Tbl

ginger, mushroom, carrots and squash. Add 1 1/2 cups of the coconut

mixture. Bring to a simmer. Reduce the heat, cover and simmer until the

vegetables are tender but still firm, about 8 minutes.

 

Add the cabbage to the saucepan with the vegetables and stir just until

it begins to wilt, about 1 minute. Pour the remaining coconut mixture

over the vegetables and stir gently to combine. Stir in the cilantro

and cook just until heated through. Serve hot.

 

 

 

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