Pink Cauliflower and Potato Curry with Crispy Tofu Triangles by plantbased.traveler 😍 A comfy and tremendous tasty curry, that is good for a hearty meal. Try the recipe beneath!
1 head of cauliflower
2 massive potatoes/candy potatoes
Three tbsp (roughly relying in your desire and curry paste) purple Thai curry paste *
1 tbsp coconut or avocado oil
1 can of coconut milk
1 cup no hen or vegetable broth
1 tbsp coconut sugar
2-Three kaffir lime leaves **
Juice of 1 small lime
Recent Thai basil
1 small purple chili
Coconut aminos or salt to style
half of block tremendous agency excessive protein tofu
1 lžíce avokádového oleje
1-2 tbsp coconut aminos
Served with jasmin rice
*be certain that it’s vegan pleasant (no fish/shellfish elements)
** when you can’t discover kaffir lime leaves, you should utilize some lime peel. Don’t grate it however lower skinny massive slices from an natural washed lime, let it simmer for 5-10 minutes with the curry, then discard.
Lower cauliflower into massive florets and wash completely. Peel potatoes and lower them into chew measurement items. I used one massive common and one white candy potato. Slice chili if utilizing.
Warmth up 1 tbsp of oil in your wok or massive sauté pan and add curry paste. Fry paste for a minute, then stir in coconut milk, veggie broth and coconut sugar. Add cauliflower and potatoes, chili and kaffir leaves and convey to a boil. Let simmer (lined if doable) till potatoes are delicate.
On the finish add Thai basil, lime juice, and if wanted season with some salt or coconut aminos.
For the crispy tofu, slice tofu into into desired form, warmth up oil and fry triangles on each side for about Three minutes or till browned. Flip off the warmth and glaze tofu items with coconut aminos from each side. In case you are not utilizing tremendous agency tofu, you could need to press it first to take away extra liquid.
Serve curry with tofu and rice and revel in!