This recipe can be enjoyed by all, vegans too! 🙂 I was super happy with the way it turned out! Healthy AND delicious! wow! Home cooked food is so much better than restaurant food. You can eat more without that heavy/bloating feeling! Yay!
I love using fresh ingredients in my cooking and in this particular recipe I used a lot of different fresh veggies.
- 1 cup uncooked brown basmati rice
- 1 pound sweet potatoes ( I used a medium sized sweet potato)
- 1 can coconut milk
- 3 tsp Thai red curry paste (I used slightly more than 3 tsp)
- 1/2 cup chopped cilantro
- 1 carton firm tofu, drained, dried, and cubed
- 1 Tbsp peanut oil
- a few Tbsp soy sauce
- 6 shallots, thinly sliced
- 4 baby bok choy or 1 head chinese cabbage, cut into half-inch slices
- 1 lime, quartered
Method Of Preparation:
Rinse the rice well and cook it as per usual method of cooking rice – I prefer the pressure cooker for brown rice. I let it cook for about 3/4 whistles on medium flame.
While the rice is cooking, heat the coconut milk and 1 cup water in a skillet over medium-high heat. Stir in curry paste and cilantro and add sweet potatoes and lower the heat.
Heat another skillet over medium heat, either coat the surface with cooking spray or some peanut oil and then add the tofu cubes. Don’t touch it! Let the tofu get a nice sear for a couple of minutes, add a little peanut oil, then season with salt and some soy sauce and shake up the pan to move the tofu around. Cook for another 3 minutes or so and add to the sweet potatoes.
Wipe the pan and return to the heat with a little peanut oil. Add the shallots and some salt and let caramelize, 4-5 minutes. In another small pot, simmer the bok choy in some salted water for 3-5 minutes. Put some rice on each plate, add sweet pototoes, tofu, and sauce, and garnish with bok choy, shallots, and lime.
I found this recipe on nomeatathlete’s website. I usually tweak all recipes to use the ingredients I already have in my inventory and as per my dietary preferences. I suggest you also do the same 🙂