I don’t have a fancy name for this one, since I like to use the curry base and switch up the additives each time. This version I used tofu and veggies, but that can change depending on what I’m craving, or more likely whatever is on its’ last few days in the fridge. As long as you have a few staple ingredients on hand, this is super easy to make and lasts me a few days.
Time: 30 minutes
1/2 Onion, diced
2 small sweet potatoes, cut into cubes
3/4 cup frozen peas
2 cups broccoli florets
1 cup crimini mushrooms, cut into cubes
3 garlic cloves, minced
1 package firm tofu, cut into cubes
1.5 cans full fat coconut milk
1 Tbsp chicken or vegetable better than bouillon
1/2 cup cilantro, chopped, plus a few leaves for garnish
Coconut oil & sesame oil for sauteing
2 teaspoons fresh ginger, grated
2-3 tps curry paste (I use Thai kitchen red curry paste but I want to try Mae Ploy brand next)
*The air fried tofu take about 20 minutes so I get that going first while I cook the curry
spray some coconut oil on them, toss with paprika, salt, pepper, or whatever spices you like. Fry at 370 degrees, 20 mins
1.Add coconut & sesame oil to a large pot (I use a dutch oven) on medium-high heat, add onions and sweet potato, saute until browned, about 4 minutes.
2.Add the mushrooms and broccoli, and saute 5 or so minutes, browning and getting them softened.
3. Stir in garlic, ginger, bouillon paste, curry paste, and stir about 1 minute, cooking the garlic and coating all the veggies
4.Add coconut milk, chopped cilantro, and peas. Taste it! Not spicy enough? Add some red chili flakes, more curry paste, or chili pow. Simmer for a few minutes or until potatoes are tender. Serve over sticky rice and top with the fried tofu!