Spicy Thai Tofu Curry Recipe

Name: Spicy Thai Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsweetened coconut cream; 1 cup coconut water; 1 1/2 tablespoons curry powder; 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne; 1 serrano peppers or 1 finger chili, minced; 1 tablespoon litehouse freeze dried lemongrass; 1 teaspoon fresh grated ginger; 4 garlic cloves, grated; 3 tablespoons tamari; 2 baby leeks or 1 large leek, thinly sliced; 1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh); 1 purple sweet potato, peeled and diced; 1 delicata squash, peeled, seeded and diced; 1 1/2 lbs firm tofu, cut into 1/2-inch cubes; 1 cup unsweetened cashew milk; 1 (8 ounce) can shredded bamboo shoots; 7 ounces snow peas, halved; 1 green bell pepper, sliced; 10 ounces baby spinach leaves

Servings: persons

1 cup unsweetened coconut cream
1 cup coconut water
1 1/2 tablespoons curry powder
1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
1 serrano peppers or 1 finger chili, minced
1 tablespoon litehouse freeze dried lemongrass
1 teaspoon fresh grated ginger
4 garlic cloves, grated
3 tablespoons tamari
2 baby leeks or 1 large leek, thinly sliced
1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
1 purple sweet potato, peeled and diced
1 delicata squash, peeled, seeded and diced
1 1/2 lbs firm tofu, cut into 1/2-inch cubes
1 cup unsweetened cashew milk
1 (8 ounce) can shredded bamboo shoots
7 ounces snow peas, halved
1 green bell pepper, sliced
10 ounces baby spinach leaves

1
In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
2
Bring to a simmer and cook, stirring occasionally, for 10 minutes.
3
Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
4
Stir in cashew milk and bamboo shoots.
5
Bring to a low boil and cook for 1 hour, stirring occasionally.
6
Add snow peas and green pepper, cook 5 minutes.
7
Remove from heat and stir in baby spinach.
8
Serve over rice.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup unsweetened coconut cream, 1 cup coconut water, 1 1/2 tablespoons curry powder, 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne, and more.

Yes, Spicy Thai Tofu Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Thai Tofu Curry

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