This fast vegetarian curry from Heidi Swanson, the vegetarian cookbook author and blog writer behind 101 Cookbooks, is an excellent method to utilize a CSA’s bounty of eggplant and summertime squash. Do not hesitate to alter that lineup depending upon your haul. You can consume the curry as is, or ladle it over prepared noodles or rice to include some heft.
Active ingredients
- 4 Tablespoon. virgin coconut oil or extra-virgin olive oil, divided
- 1 14-oz. bundle company or extra-firm tofu, patted dry, cut into 1/2″ cubes
- Kosher salt
- 2 medium onions, coarsely sliced
- 1/3 cup red curry paste
- 2 big zucchini, cut into 1/2″ pieces
- 1 big or 2 little Japanese eggplant, cut into 1/2″ pieces
- 8 oz. green beans, cut, cut into 1″ pieces
- 1 13.5-oz. can unsweetened coconut milk
- Lime wedges, cilantro entrusts tender stems, and coarsely sliced salted, roasted peanuts (for serving)
Preparation
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Heat 2 Tablespoon. oil in a big frying pan, ideally nonstick, over medium-high. Include tofu in a single layer and cook, turning over when, till prepared sides are golden brown, about 4 minutes. Transfer to paper towels to drain pipes. Season with kosher salt.
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Heat staying 2 Tablespoon. oil in a big pot or high-sided frying pan over medium-high. Include onions and a generous pinch of salt and stir to coat. Cook, stirring frequently, till softened, about 4 minutes. Stir in curry prepare and paste, stirring typically, up until darkened in color, about 2 minutes. Include zucchini, eggplant, and green beans and cook, tossing to coat, till veggies are softened and beginning to brown in areas, 5 – 7 minutes. Gather coconut milk and 1/2 cup water and give a simmer.
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Include tofu to pot and stir carefully to integrate. Prepare up until warmed through, about 3 minutes. If required, season with more salt.
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Divide curry amongst bowls and include a generous capture of lime juice to each. Leading with cilantro and peanuts.
Healthy Food USA 