Ingredients

The following ingredients have 10 Servings
  • 1 tbsp vegetable oil
  • 16 oz super firm tofu ((cut into 1/2-inch cubes))
  • 14 oz coconut milk ((from a can. Don't shake the can or stir after opening))
  • 2 shallots ((sliced finely))
  • 1 large sweet potato ((peeled if not organic, and cut into 1/2-inch cubes))
  • 2 medium zucchini ((cut into 1/2-inch cubes))
  • Six spring onions ((chopped, white and green parts both))
  • 1/4 cup vegan Thai green curry paste
  • Salt to taste

Instruction

  • In a large saucepan, heat the vegetable oil. Then add the tofu cubes in a single layer and stir-fry until they turn a light gold. Remove and set aside.
  • In the same saucepan, add 2 tbsp of the thick portion of the coconut milk. Add the curry paste and saute for a couple of minutes until very fragrant.
  • Add the shallots and spring onions, stir-fry for a couple of minutes, then add all the remaining vegetables and salt. Stir, cover and cook about 5-10 minutes or until veggies are tender.
  • Add half the coconut milk and enough water (or vegetable stock) to get the curry to the consistency you like.
  • When the curry begins to boil, add the remaining coconut milk and tofu and just warm through without bringing to a boil. Check salt, then turn off the heat.
  • Serve hot with rice.