There are so many things you can do with this recipe. Replace the tofu with tofu puffs—light, golden, chewy and delicious—or leave it out. Additionally, in two time-saver moves, use purchased green or red curry sauce, as directed, instead of making your own or cut the number of different veggies (not the total volume). I've had great success with a green beans/basil combo!
1/3 cup red onion, roughly chopped
2 cloves garlic
1 teaspoon ginger, roughly chopped
1 teaspoon lemon grass, roughly chopped
1 medium-heat chilli, seeded
zest of 1 lime
small bunch of cilantro
14-oz can light coconut milk
3 tablespoons raw agave syrup
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 tablespoon sunflower oil
3 cups green beans
2 carrots, sliced diagonally
1 red pepper, sliced
2 cups mushrooms, sliced
1 bunch basil
1 14-oz can baby corn
3/4 lb firm tofu, cubed
Lightly blend (so that bits of colour remain) the onion, garlic, ginger, lemon grass, chilli, lime zest, cilantro, light coconut milk, raw agave syrup and vegetable bouillon powder to make the green curry sauce.
Sauté the green beans and carrots in the sunflower oil.
When the green beans and carrots start to soften, add the red pepper and mushrooms.
When the vegetables are almost tender-crisp, add the green curry sauce and bring everything to a simmer.
Stir in the basil leaves, baby corn and tofu, and simmer until the corn and tofu are heated through.
Serves 4.
♥ Becki
What a gorgeous looking dish!
ReplyDeleteThank you so much. I know, three bloody years late responding. The dish is holding up better than I am!
Delete