Vegan Coconut Curry with Crispy Tofu #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

This Vegan Coconut Curry with firm tofu, sweet potato, and broccoli is fast and simple to make, filling and the perfect weekday supper. It's best presented with basmati rice.

I'm a sucker for curries. Particularly when there is broccoli, sweet potato, and tofu included. There is something in particular about this blend… the sweetness of the coconut milk and sweet potato, the firmness of the tofu, the broccoli and basmati rice absorbing all the flavors… I simply love it.

I've had a fundamentally the same as curry very nearly 10 years back in Berlin, and at whatever point I make this curry, this helps me to remember the excursion. So the curry is comfort nourishment for my paunch and for my brain. What's more, I trust you will appreciate it as much as I do.

Fun certainty: I haven't cooked rice in a pot for at any rate a year because of my Instant Pot however I simply moved and I've left the Instant Pot at the old spot, so I despite everything need to get one for the new condo. So this rice was cooked absolutely old-school in a pot. I was somewhat apprehensive, I was apprehensive I would destroy it after so long however it turned out great. Fortunate! This is such a dumb thing to stress. In any case, that's right, that is me.

Also try our recipe Best Taco Meatloaf #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Ingredients

• Ingredients for the curry
• 3 cups broccoli florets
• 1 1/2 cups sweet potato (cubed)
• 14 oz full-fat coconut milk
• 1 teaspoon red curry paste (you can start with a smaller amount of curry paste and add more until you reach your preferred spiciness level)
• 1 handful fresh spinach
• salt to taste
• Crispy Tofu
• 12 oz firm tofu
• 3 tablespoons all-purpose flour (or cornstarch for a gf variation)
• 1/4 teaspoon salt
• 1 tablespoon canola oil

Instructions

1. For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour and salt in a large bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with canola oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.
2. Wash and cut the broccoli. Peel and cube the sweet potato.
3. In a small pot add water, cook the sweet potato until soft. Steam the broccoli on top.
4. Add the drained sweet potato, broccoli, and fresh spinach to a large pan on medium heat. Leave it to cook on medium heat until the spinach has wilted. Then lower the heat and add in the coconut milk and curry paste. Mix well so that the curry paste dissolves. Heat until all warmed up. Add salt to taste and the crispy tofu.
5. The curry is best served with a side of basmati rice.

Read more our recipe Grilled Kafta Kebabs #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Source : bit.ly/3a2NIPz