Meatless Monday: Summer Vegetable Curry
Each Monday, we love to share a delicious recipe for you to try! Even if you’re a voracious meat-eater, trying Meatless Mondays is a great way to help your health and the planet. And if you’re vegetarian, it’s a great way to find new recipes!
Recipe and photo originally posted by 101 Cookbooks.
Summer Vegetable Curry
- 1 14-ounce can coconut milk
- 4 medium shallots, chopped
- 2 tablespoons green curry paste, or more to taste
- 1/2 teaspoon sea salt
- 1/2 pound waxy potatoes, washed and sliced 1/2-inch thick
- 1/4 pound yellow (or green) beans
- 1/4 pound Romanesco florets (or broccoli)
- 8 ounces extra firm tofu, cut into 1/4 inch cubes
- kernels from 1 ear of corn
- 1 lime, halved or quartered
- fresh coriander seeds (or chopped cilantro)
- Spoon a few tablespoons of thick coconut cream from the top of the coconut milk, place it in a large pot over medium-high heat and bring to a simmer.
- Add 2/3 of the shallots and saute until they soften a bit, 2-3 minutes. Stir in the curry paste and salt, and cook for another minute or two. Have a taste, and decide if you want to adjust the flavor – adding more curry paste or salt if needed.
- Squeeze some lime juice over remaining shallots and set aside.
- Add the rest of the coconut milk to the pot along with the potatoes, cover, and simmer until they are just starting to get tender throughout – about 10-15 minutes. At this point add the yellow beans, romanesco, and tofu. Let simmer for a couple of minutes, the potatoes should be completely tender by this point. Add the corn and remove from heat.
- Serve each bowl topped with a sprinkling of the remaining shallots, fresh coriander seeds and feathery sprigs (or chopped cilantro), and more lime juice, to taste.
For the green curry paste recipe, plus the creator’s tips + insight, visit the original post!
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