Thai Veg Curry
A sumptuous flavor mixture that will liven your test buds!
1 brick firm tofu
6 tbsp PRANA organic coconut oil, divided
½ cup wheat-free tamari sauce
⅛ cup maple syrup
2 tbsp PRANA organic whole sesame seeds, lightly toasted
1 leek, sliced
2 large portobello mushrooms, diced
½ inch fresh ginger, grated
6 cloves garlic, minced
1 red bell pepper, thinly sliced
1 butternut squash, diced
2 tbsp vegan curry paste 2 cans (400 ml) coconut milk
2 broccoli heads sea salt and pepper to taste
handful of PRANA organic non-roasted cashews
handful of cilantro, chopped
Use your hands to break the tofu into approximately 1" cubes and set aside. In a wok or a deep frying pan, heat 2 tbsp of coconut oil, add the tofu and fry until crisp on all sides.
Add the tamari and maple syrup, and stir until almost all the liquid has evaporated. Sprinkle with sesame seeds. Set aside.
In a wok or a deep frying pan, heat the remaining coconut oil. Add leeks and mushrooms, and sauté until golden. Add the ginger, garlic, pepper and squash, and sauté.
Add the coconut milk and curry paste, and bring to a slow simmer. Add the broccoli and simmer for another 4 minutes. Add sea salt and pepper to taste.
For the cashews, either add them raw or roasted. To roast cashews, place them on a baking sheet in a preheated oven at 325°F (160°C) for 10 minutes. Then, remove from the oven, toss and return to oven for another 10 minutes until golden brown.
Just before serving, add the tofu, and sprinkle the coriander and cashews on top. Serve in bowls over brown rice or rice noodles.