Coconut Curried Vegetables with Tofu & Forbidden Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 (14 oz) can light coconut milk
  • ½ tsp brown sugar
  • 1 ½ tsp curry powder
  • 1 ½ tsp fresh minced ginger
  • 4 cloves garlic, peeled and minced
  • 2 tsp chile paste
  • 1 medium sweet potato, peeled and cut into 1-inch cubes (may sub butternut squash)
  • 1 ½ cups chopped cauliflower
  • 1 lb extra firm tofu, cut into ¾-inch cubes
  • 4 cups chopped kale (may sub spinach)
  • ⅛ cup soy sauce
  • dash of red pepper flakes (optional)
  • salt to taste
  • 2 cups cooked forbidden rice (may sub wild or brown rice)
  • ⅓ cup sliced almonds
  • ⅓ cup currants
Instructions
  1. In a large heavy saucepan over medium heat, combine coconut milk, brown sugar, curry powder, ginger, garlic, and chile paste. Bring to a boil, and then reduce to a simmer. Stir in sweet potato and cauliflower, cover, and cook about 10 minutes, stirring occasionally, until the veggies are just tender. Remember they will continue to cook a bit even after you remove them from the heat, so you’ll want to leave them a little undercooked. Add in the tofu with the vegetables, or if you prefer your tofu crisp, brown it separately in a sauté pan with a little oil while the vegetables are cooking.
  2. Heat a splash of coconut oil, olive oil, or canola oil in a large skillet over medium heat. Add chopped kale and sauté until greens have wilted significantly. Transfer to pot of coconut curry. Add browned tofu if you cooked this separately. Stir in soy sauce and a dash of red pepper flakes (if using). Taste and add salt as needed.
  3. Ladle a generous spoonful of curried tofu and vegetables over a serving of rice, and sprinkle with a couple tablespoons each almonds and currants. Enjoy!
Recipe by dramatic pancake at https://www.dramaticpancake.com/coconut-curried-vegetables-with-tofu-forbidden-rice/