Red Hot Coconut Curry

different curries for you to select.

The red curry paste aids the digestive fire to be activated in a soft way. You can replace tofu with large cubes of squash or sweet potatoes. Add hing to the recipe if you want a garlic flavor.

Coconut milk helps the immune system, the prostate gland, lowers blood pressure, relaxes muscles and nerves, and keeps skin and blood vessels flexible and elastic. It's rich in selenium, phosphorus, magnesium, and potassium.

 

 

 

Ingredients for 4-6 servings:
    Sunflower oil, as needed
    1/2 pound extra firm tofu, sliced or cut into chunks
    1½ tsp curry powder
    2 tsp powdered ginger
    1½ tbsp soy sauce or tamari

    1 leek, chopped
    1/2 cup carrots, chopped
    1½ tbsp red curry paste
    1 (15 ounce) can coconut milk (light coconut milk for Kapha)
    2 cups basmati rice, cooked

    Roasted peanuts and fresh cilantro to garnish

Instructions:

Heat oil in large saute pan on medium-high. Cook tofu until browned, seasoning as you go with curry powder, ginger, and soy. It may stick to the bottom; this is ok.

Add leeks, and carrots. Season once again with a bit more soy sauce. Continue to sauté.

Stir in red the curry paste, starting with less and you may add more. Once fragrant, pour in the coconut milk. Reduce to simmer and cover partially.

Let flavours meld for about 1/2 hour, tasting and stirring periodically. Adjust seasoning as needed. If you use light coconut milk and you need to thicken, simply keep the lid off.

 

Serve on basmati rice and garnish with roasted peanuts and fresh cilantro.

Great additions would be some Thai basil stirred in near the end, as well as greens.

Recipe taken from www.vegweb.com and adapted by Berdhanya