Thai Tofu Coconut Curry Recipe
Category: Diabetes diet recipes, Diet Recipes, Healthy Diet recipes, Vegan diet recipes, Vegetarian diet recipes
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This is a great dish to make for a lot of people. Serve it up with a big pot of brown jasmine rice and some Sriracha hot sauce on the side!
Servings: 8
Ingredients:
A Brick of Firm Tofu, Cubed
A Can of Coconut Milk
Fresh Basil, A lot!
Peanut Butter, 8 tablespoons
Turmeric, 1 teaspoon
Ginger Powder, 3-5 teaspoons
Chili Powder, 2.5 tablespoons
Cumin, 1.5 teaspoons
Two jalapenos, minced
Two Portabello mushrooms, chopped into bite-size pieces
One Red Bell Pepper, cut into long slices
One Onion, chopped
Two Cloves of Elephant Garlic, minced
Five Small Potatoes, quartered and boiled
Can of Pineapple chunks
Salt
Pepper
Directions:
You may want to begin by putting the cut potatoes on the stove to boil so that they're ready to go when the time comes.
In a bowl, mix the coconut milk, spices, and peanut butter. Mix well until the peanut butter is no longer in clumps. Add the cubed tofu and let sit.
Coat the bottom of a deep sautée pan with canola oil. Allow the heat to rise sufficiently and then add the garlic and onions. Sautee these two ingredients for about 5 minutes.
Next, add the bellpepper, portabello, and japapeno. Cook for another 5 minutes.
Now add the coconut curry with the tofu and potatoes. Add the pineapple chunks. From this point on, stir carefully to avoid crumbling the potatoes or tofu. Gently mix everything together. Add half of the basil (about 20 leaves).
Let simmer for 10-15 minutes on Very low heat. Stir every now and then to make sure the curry is evenly distributed. Salt to taste.
Add the rest of the basil and let simmer for 3 minutes more..
Serve over brown jasmine rice..
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Tags: asian, coconut, curry, ethnic, garlic, healthy, Low carb, Main Dish, onion, peanut, spicy, thai, tofu, Vegan, vegetables, vegetarian
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