Before You Start: If you plan to serve over rice, which is recommended), start preparing that now so it can cook while you make the curry. Required fields are marked *, Rate this recipe Let stand for 5 minutes, pressing down once. It’s thick, creamy, full of flavour and amazing served over a bed of basmati rice ready to soak up all the goodness. I didn't really have a problem with blandness like others mentioned, though I think if I were to make this again I'd add a hot pepper of some kind because I think it'd really benefit from some spiciness. Filed Under: ASIAN INSPIRED, MAIN ENTREE, VEGAN, So quick & easy AND tasty!! Learn how your comment data is processed. Someone mentioned sodium content, do you have the macros calculated? Season with salt or more of the vegan chicken flavor bouillon powder. Quick and easy; Not too many spices to buy (just cumin, turmeric, cayenne and garam masala). ©2020 Running on Real Food. Bring the mixture to a boil and place a lid on top. Out turned out pink in color and looks like barf :( How would you rate Tofu and Summer Vegetable Curry? Add remaining 1 tablespoon oil; swirl to coat. I personally like to use an additional teaspoon or so of my Vegan Chicken Flavor Bouillon Powder to really amp up the flavor. I wouldn't waste the time or ingredients on this recipe. Heat remaining 2 Tbsp. Maybe I used a bad curry paste or used too many veggies to be properly flavored. Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in vegetarian coconut milk based curry dish in partnership with Nasoya Tofu! ★☆ I will definitely use this as my go to curry recipe from now on. I thought this was excellent. 292 calories; fat 12.4g; saturated fat 1g; mono fat 8.2g; poly fat 2.6g; protein 13g; carbohydrates 35.4g; fiber 6.1g; cholesterol 0mg; iron 3.2mg; sodium 686mg; calcium 201mg. I don't understand this recipe at all. Echo many others here. Set aside. this link is to an external site that may or may not meet accessibility guidelines. But with some added garlic (approx 2-3 bulbs depending on like), black pepper, cumin, garam masala, curry powder, pureed Serrano or other hot pepper of your choice...the recipe is basically a building block for a summer curry. I ended up adding chili sauce to my bowl for something, but then it was only heat and not so much flavor. I used 1 can full fat coconut milk with 1 cup regular carton unsweetened coconut milk because I didn’t have another can, added probably 1-3 TBS of agave, added 4 basil leaves and 1 tsp ground basil, cooked chopped baby carrots and potato before adding them in last, added some frozen peas, cauliflower and broccoli mix, and 1 chopped bell pepper. https://www.yummly.com/recipes/thai-red-curry-chicken-without-coconut-milk First thing first, if I don’t particularly look like “George,” that’s because “George" is my nickname. Add the minced garlic and ginger. Creamy and flavorful curry made with no dairy and no coconut milk. 1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes, 1 small eggplant, cut into 1/2-inch cubes (about 4 cups), 1 red bell pepper, cut into julienne strips. I’m so happy to hear you like the recipe! Reduce the heat to medium and continue to cook for 5-7 minutes until the potato is cooked but not mushy. Panang curry paste is traditionally made from chili peppers, galangal, lemongrass, kaffir lime, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. This Thai-style curry is free of coconut milk and shines with late-summer produce. So I came up with this curry recipe for those of you who are not a fan of coconut milk. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. Heat remaining 2 Tbsp. Oh my goodness!! My name is George and welcome to My Eclectic Bites! I will definitely make this again - I love curry and this is an awesome way to lighten it up. Followed this recipe as is plus a jalapeno for extra spice and loved how easy and flavorful this recipe was! Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. This recipe has plenty of flavor but you need salt to make sing. ★☆ I love this recipe and 101 cookbooks and this is my go to curry recipe. I was born and raised in Korea until I was 16 - all my curiosity reminded many people of “Curious George”! This creamy vegan curry is easy to make in about 20 minutes. I found this to be quite bland. Plus my. If you think this doesn’t have enough flavor, I strongly suggest you adjust the salt. To revisit this article, select My Account, then View saved stories. Place 1/2 cup rice in each of 4 shallow bowls. Stir until everything is well mixed and bubbles a little in the pan. Nutrition Adjust the spiciness to your liking. Info. Added potatoes for heft. oil in a large pot or high-sided skillet over medium-high. (as I raise both of my hands). Complete list of ingredients and amounts can be found in the recipe card below. oil in a large pot or high-sided skillet over medium-high. Absolutely loved it!! I will not be making this again :( it just wasn't that good. ★☆ Meeee!!! added some curry powder and paprika. Divide curry among bowls and add a generous squeeze of lime juice to each. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. How to make this recipe. Updated with new photos and text on September 4, 2020. posted by Deryn Macey on September 4, 2020. I used thai red curry paste, and I also found it took alittle longer than the recipe called for to brown the tofu and simmer the veggies. Your email address will not be published. I added a couple cloves of garlic, basil, and extra curry paste but unfortunately, it still fell short for my taste.