Photo and recipe by : @plantbased.traveler
Red Cauliflower and Potato Curry with Crispy Tofu Triangles
1 head of cauliflower
2 large potatoes/sweet potatoes
3 tbsp (more or less depending on your preference and curry paste) red Thai curry paste *
1 tbsp coconut or avocado oil
1 can of coconut milk
1 cup no chicken or vegetable broth
1 tbsp coconut sugar
2-3 kaffir lime leaves **
Juice of 1 small lime
Fresh Thai basil
1 small red chili
Coconut aminos or salt to taste
1/2 block super firm high protein tofu
1 tbsp avocado oil
1-2 tbsp coconut aminos
Served with jasmin rice
*make sure it’s vegan friendly (no fish/shellfish ingredients)
** if you can’t find kaffir lime leaves, you can use some lime peel. Don’t grate it but cut thin large slices from an organic washed lime, let it simmer for 5-10 minutes with the curry, then discard.
Cut cauliflower into large florets and wash thoroughly. Peel potatoes and cut them into bite size pieces. I used one large regular and one white sweet potato. Slice chili if using.
Heat up 1 tbsp of oil in your wok or large sauté pan and add curry paste. Fry paste for a minute, then stir in coconut milk, veggie broth and coconut sugar. Add cauliflower and potatoes, chili and kaffir leaves and bring to a boil. Let simmer (covered if possible) until potatoes are soft.
At the end add Thai basil, lime juice, and if needed season with some salt or coconut aminos.
For the crispy tofu, slice tofu into into desired shape, heat up oil and fry triangles on both sides for about 3 minutes or until browned. Turn off the heat and glaze tofu pieces with coconut aminos from both sides. If you are not using super firm tofu, you may want to press it first to remove excess liquid.
Serve curry with tofu and rice and enjoy! 🍛