Thursday, October 6, 2011

Tofu and Brassica Green Curry

Day 6 of Vegan MoFo


1 tbs green curry paste (see recipe here)
1 can coconut milk
1 couliflower, cut into florettes
half carrot, sliced (I sliced it in the shape of flowers)
1 block tofu, cut into pieces
1 large broccoli, cut into florettes
1-2 chili peppers
Thai or regular fresh basil leaves
Thai or Vietnamese fresh mint leaves

Place the paste in a pot with the coconut milk, the cauliflower, carrot, and the tofu. Cover and simmer for 10 minutes. Add the broccoli, cover and simmer for 5 minutes (I like my broccoli to be still green and a little crunchy). Add the chili peppers and the fresh herbs, cover and simmer for 5 more minutes. Add salt to taste and serve with Thai rice.

Serves 4

Photos and Recipes by Alessandra Zecchini ©

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