Basic Yellow Curry with Tofu

Before you Start

Preheat the oven to 450 degrees Fahrenheit

Cook two cups (dry) of Jasmine white rice

Ingredients

• 1 block of high-protein, super firm tofu (16 oz)

• 2 cups of halved mini potatoes

• 1 cup halved mini carrots

• 1 onion, thickly sliced

• 1 bell pepper, sliced

• 3 garlic cloves, minced

• 1 15-oz can of diced tomatoes

• 13.5-oz can of coconut milk

• 2 tbs yellow curry powder

• 2 tsp turmeric

• 1 tsp salt

• 2 tsp of chili garlic paste (or more, depending on preference)

• 3-5 basil leaves, optional

• Canola oil for baking and frying

Preparation

1. Cut tofu into 1-inch cubes and freeze for two hours in a freezer-safe container.

2. Halve potatoes and carrots, toss in oil and salt, and bake on a sheet pan for 12 minutes.

3. Slice the bell pepper in lengthwise strips. Slice the onion in lengthwise strips and then cut the strips in half. Mince garlic.

4. In a medium sized pot, fry garlic in oil over medium-high heat until fragrant and then add onions and fry until golden. Add bell peppers and fry until they are slightly softened but not limp.

5. Reduce heat to medium-low and add tofu and diced tomatoes. Heat for at least 5 minutes.

6. Warm coconut milk in the microwave for 30 seconds and then whisk in curry powder, turmeric, salt, and chili garlic paste. Add to the pot.

7. Add basil leaves, half a cup of milk, and the carrots and potatoes to the pot. Cover over medium-low for at least 10 minutes. Make sure the coconut milk does not boil.

8. Allow the flavors to set over low until you are ready to eat! Serve over rice.

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Annalise