What you'll be getting:

Green Vegetable Curry

Per Serving

1 c green curry sauce

(coconut milk, green curry paste, cilantro, ginger, onions, nutritional yeast, basil, lime juice) 

3.5 oz firm tofu

125 g vegetables

(broccolini, carrots, baby bok choy, kale, green beans) 

1/4 c quick-cook brown rice

20 g basil and green onions

1 T hot chili sauce (optional)

Equipment needed: 2 pots, one for the rice, one for the curry. 

I didn't get a picture of this, but bring 1 pot of water up to a boil. Cook it the same way you would pasta, no need to measure out the water exactly, just make sure it's enough to boil rice. 

While your water is coming up to a boil you can start cooking the vegetables. Turn your burner on high and dump out the vegetables. No oil is needed. There is enough fat in the curry sauce from the coconut milk. 

Add a little less than a 1/4 c of water, per serving, to the veggies. This will help steam them before adding your sauce. Cook for 2 minutes. 

After 2 minutes, add your tofu. Cook until most of the liquid evaporates. 

Add the curry sauce. You may cook covered, or uncovered. I like to add a lid about half way through the cooking process to make sure the beans are fully cooked. 

Simmer for 15 minutes. I cooked this on medium heat (between the 5 and 6). When you set your timer, add the rice to the boiling water, lower temperature between a 5 and 6 as well, cover the rice with a lid. It takes 15 minutes as well to cook.

After 15 minutes your curry will be ready to finish, and the rice will be ready to be drained. Add the basil and green onions, the heat from the broth will be hot enough to cook both. 

Stir the basil and onions into the curry to fully incorporate them. 

I like to plate my rice in the bowl first because it soaks up the broth nicely. 

Finish by topping the rice with the tofu and veggies. The curry alone is pretty mild. I added a chili sauce to add to the ingredients if you would like to spice it up a bit. Add it slowly, and taste as you add. It's easier to add more heat to a dish, than take it away.  Everyone has different tastes, which is why I made the curry base mild. From start to finish this meal took just over 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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