Warm red curry is a wonderful addition to the menu as the cool evening embark upon us. As a cultivator of plants (i.e. FOOD) I like to take every opportunity that I can to make wholesome meals. My house is a veggie sanctuary, as I do not keep dairy/meat products in the house. Never.
This week, I decided that Red Curry would be on the menu considering I have six cauliflower plants that sprouted early in the garden.
The combination of red curry, cauliflower, parsnips, and coconut milk warms the stomach and makes a great meal for freezing or packing in lunches.
What You Need:
1 head of cauliflower
1 package extra firm tofu, drained and sliced into cubes (if you hate tofu, then use 1 lb of your choice of protein...garbanzo beans work great)
1 yellow onion, diced
oil, preferably sunflower olive or canola.....
2-3 parsnips, sliced
1 cup cooked rice
3-4 tbsp red curry paste
1 can coconut milk
salt and pepper
A dash of red chili flakes
How to Make it Awesome:
1. If you have not already done so, begin to cook the rice. I use brown rice and cook it until it is 3/4 way cooked and let it finish off in the curry.
2. Steam the cauliflower and the parsnips until cooked through.
3. In a LARGE pot (a stock pot would do), saute the onions until translucent. Add the tofu.
4. Meanwhile, in a small bowl, combine the coconut milk, curry, chili flakes, salt, pepper...stir or whisk until well combined. Set aside.
5. Add the cooked rice, and steamed veggies to the stock pot. Pour in the curry sauce. Turn the heat on low. I let it simmer for 1-2 hours....but if you are in a bind, bring to a boil, then turn to low and let it simmer for 20 minutes.
6. Serve LARGE servings in bowls. Let the rest cool and or store it by freezer or fridge.