Summer Vegetable Curry
Ingredients
-
1
can
coconut milk
-
4
medium
shallots
-
2
tablespoons
green curry paste
-
½
teaspoon
sea salt
-
½
pound
waxy potatoes
-
¼
pound
yellow (or green) beans
-
¼
pound
Romanesco florets (or broccoli)
-
8
ounces
extra firm tofu
-
kernels from 1
ear of corn
-
1
lime
lime
-
to taste
fresh coriander seeds (or chopped cilantro)
Instructions
- Heat a few tablespoons of thick coconut cream from the top of the coconut milk in a large pot over medium-high heat until simmering.
- Add 2/3 of the chopped shallots and sauté until softened.
- Stir in the green curry paste and salt, cooking for another minute or two.
- Adjust the flavor by adding more curry paste or salt if desired.
- Squeeze lime juice over the remaining shallots and set aside.
- Add the rest of the coconut milk and sliced potatoes to the pot, cover, and simmer until the potatoes are tender, about 10-15 minutes.
- Add the yellow beans, Romanesco, and tofu, simmering for a couple of minutes until the potatoes are completely tender.
- Stir in the corn and remove from heat.
- Serve topped with remaining shallots, fresh coriander seeds, and additional lime juice to taste.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
25g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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