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Posts Tagged ‘curry’

Saturday: Leftovers

Sunday: Slow Cooker Beef Daube Provencal with Mixed Green Salad

Monday: Leftovers

Tuesday: Tofu Coconut Curry with Broccoli and Carrots

Wednesday: Leftovers

Thursday: Lasagna with Mixed Green Salad

Friday: Leftovers

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I love rice noodles, and anything with coconut milk in it, so this recipe seemed like a no brainer. It was good, but I think next time I will add more ginger, and more curry paste. This is adapted from a Cooking Light recipe.

6 ounces rice sticks (rice noodles)
1 cup coconut milk
1 Tbsp sugar
2 Tbsp  soy sauce
1 1/2 Tbsp  grated fresh ginger
2 cloves garlic, minced
2 tsp green curry paste
1/2 teaspoon salt
1 package extra-firm tofu, drained and cut into 1-inch cubes  
4 cups shredded napa (Chinese) cabbage
1 cup chopped green onions
3 Tbsp chopped fresh cilantro

Cook rice noodles according to package.

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.

Sauté tofu over medium-high heat until golden brown. Remove tofu from pan; keep warm. Add cabbage; sauté until wilted, about 8 minutes. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

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Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

Sunday: Polenta with Black Beans and Goat Cheese

Monday: Butternut Squash and Sage Casserole

Tuesday: Leftovers

Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

Thursday: Leftovers

Friday: Curly Kale and Potato Soup

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Summer tomatoes are gone, winter squash is here.  This is a great recipe for a different way to use winter sqaush.  This yummy stew is perfect over brown rice or rice noodles. Adapted from Vegetarian Cooking for Everyone.

2-3 medium leeks, white parts only

2 garlic cloves, minced

2 jalapeno or serrano chilies, minced

1 Tbsp grated fresh ginger

1 Tbsp curry powder

1 tsp brown sugar

3 Tbsp soy sauce

1 15 oz can coconut milk

1 1/2 pounds butternut squash, peeled and diced

1/2 package  firm tofu (I like Nasoya), drained, and cubed

juice of 1 lime

peanuts, cilantro

Halve the leeks lengthwise, then cut them crosswise into 1/4 inch pieces. Wash well in a bowl of water, then drain.

Heat some oil in a large soup pot. Add the leeks and cook over medium high heat, until soft. Add the garlic, chilies, and ginger, cook for 1 minute. Add the curry, sugar, and soy sauce. Reduce the heat to medium, scraping the bottom of the pan for a few minutes. Add 3 cups water, the coconut milk, squash, and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.  Add the tofu, taste for salt and add the lime juice. Serve topped with peanuts and chopped cilantro.

I served this with some yummy local kale.

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Coconut Curry

I love coconut curry, it is always yummy and so easy to make. I like mine with tofu, broccoli, carrots, and bell peppers. You can choose what vegetables you like, and it’s good with chicken too.

Coconut Curry

1 can coconut milk (14 fl. oz)

1 to 2 Tbsp Red Curry Paste ( I like Thai Kitchen)

1 to 2 Tbsp fish sauce

2 Tbsp brown sugar

1/3 cup water or broth

In a large saucepan simmer the coconut milk with the curry paste over medium heat for about 5 minutes. Add the fish sauce, brown sugar, and broth. Then add whatever vegetables and protein you want to add. Make sure you don’t over cook the veggies. I put the carrots and broccoli stalks in first, and when they are almost done I throw in the broccoli florets.  If you are using chicken, put that in first, when it is almost done, then toss in the veggies. If you use tofu just put that in at the same time as the veggies.

I serve this over brown rice. YUM!

Coconut curry

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