Have you ever heard the saying, ‘If you can’t stand the heat, get out of the kitchen!’ Well, for those of us who got out of the kitchen this one’s for you! I have never been a huge fan of extremely spicy food. While I enjoy a little heat, a meal that is too spicy becomes less enjoyable for me.
Let’s face it, the summer is coming to an end and already the cooler weather seems to be fast approaching. When its 4:30pm and dark outside, there is nothing better than coming home to eat a nice hearty meal with your loved ones. For me, this vegan green curry gives me that warm cozy feeling that I love on colder nights. I call it a superfood curry because it is loaded with nutritious plant based foods that are so good for you!
Just as I do when preparing any meal, I like to add as much nutrition as the meal will allow. So don’t be too alarmed with the extensive ingredient list. Feel free to use less if you prefer. Here are the superfood’s I used to create this delicious vegan beauty.
3 fresh garlic cloves
1 large yellow onion
1 whole green pepper
1 stalk of green onion (chopped)
1 cup of chopped parsley
2 cups of spinach
Fresh basil leaves
1 cup sliced mushrooms
½ red pepper (chopped or sliced)
2 tbs unsalted cashews
1 packet of extra firm tofu
2 cans of coconut milk
Salt (To taste)
Ground black pepper (To Taste)
1 tbs brown sugar
1 tsp curry powder
1 tsp turmeric
A pinch of cayenne pepper
A pinch of chili flakes
In a blender (I use and love my Kitchenaid 5 Speed Diamond Blender) or food processor, puree the garlic, onions, green pepper, parsley, spinach, basil, ginger and lime. Add some salt and black pepper to the mixture in the blender.
Taste the mixture before removing it from the blender. You want to make sure it is a flavorful power house as it will carry the flavor of your curry. Once you are happy with the flavor, your curry base is ready! (No store bought curry paste required. Give yourself a pat on the back!)
Now it’s time to prepare the tofu. Once removed from the package. You want to ensure it is as dry as possible. Before cutting it into squares, I like to rest it on a tray wrapped with a kitchen towel with some weight or pressure on top of it. I use a frying pan with some food cans inside it. Once your kitchen cloth has absorbed most of the liquid, go ahead and cut it up into cubes. Heat your pan with olive oil (or your oil of choice) and sauté the tofu cubes. I sprinkled a bit of seasoning salt for extra flavor. Keep mixing to ensure each side of your tofu cubes are slightly browned.
Once ready, remove the tofu from the pan and set it aside. Add your 2 cans of coconut milk to wok or your pot of choice. Let that heat up for about 5 minutes, then add your mixture from the blender and stir. Keep stirring until you have a light green creamy consistency. Then add your brown sugar, turmeric, cayenne pepper, chili flakes and curry powder and mix well. I prefer to get the flavor perfect before adding the tofu and other veggies. So, keep tasting the cream until you are completely happy with it. Once you are, add your cooked tofu, mushrooms, diced red pepper and broccoli. Give it another stir and let it simmer for 5 minutes or long enough to soften the veggies you have just added.
Serve with white or brown rice, sprinkle with cashew pieces, garnish with leftover broccoli, parsley or green onion.