Katrina Straker, HQ Team
Serves 6-8
1 tsp neutral oil (avocado, grapeseed, canola)
1 medium onion, diced
1 thumb’s length piece of ginger, diced
2 cloves garlic, crushed and diced
Juice from ½ lime, reserve other half of lime for garnish
1 large carrot, diced
1 large potato, cut into 1-inch cubes
1 teaspoon salt
2 tablespoons green curry paste—I like Thai Kitchen green curry, because it’s easy to find in the Asian food aisle of most grocery stores
1 can chickpeas, drained (you can cover and save the chickpea juice in the fridge for up to 3 days, makes a great egg substitute for other dishes, check out aquafaba and its uses)
8 oz vegetable stock
1 can light coconut milk
1 (one) 14 oz package of extra firm tofu, drained and cubed
Salt and pepper to taste
2 tablespoons cilantro, chopped
Prepared rice or rice noodles
Optional garnishes: cilantro, limes, bean sprouts, avocado
Dice and cube all of the vegetables and tofu first. Heat a large pot over medium high heat, add oil once pot is hot. When oil is shimmery, add onions and sauté until they just begin to caramelize, about 4-5 mins. Add the diced ginger and garlic, sauté until aromatic, usually 2 minutes or less—don’t overcook the garlic.
Deglaze the pan with lime juice, then add carrots and potatoes. At this point, add some salt, usually about 1 tsp. Add green curry paste (2 tablespoons will make a spicier dish; adjust to taste). Stir until the paste more or less coats the vegetables in the pot. Then add in chickpeas, again stirring until they are coated with the curry paste. Finally, add in the vegetable stock and the coconut milk, mix well, bring to a boil, and then reduce heat to low. Simmer until potatoes and carrots are tender, about 15-20 min. Check the seasoning, adding more salt or additional pepper if needed.
Add the cubed tofu and let simmer for 5 mins until the tofu is warmed through. Add chopped cilantro to the curry, gently stirring it into the contents of the pot.
Spoon the curry over hot cooked rice or rice noodles. Garnish with cilantro, lime, bean sprouts, avocado, sriracha. Enjoy!
