1 ½ teaspoon extra-virgin coconut oil or clarified butter
1 yellow onion
fine-grain sea salt
2 medium-sized zucchini
2 teaspoon Thai curry paste (red or green)
1/3 cup coconut milk
8 oz (225 g) firm tofu
2 cups (225 g) cauliflower
12 asparagus spears
120 ml vegetable broth
Chop the onion. Cut the zucchini into ½ -inch pieces. Chop the cauliflower. Trim and cut asparagus into 1 inch pieces. Cut the tofu into ½ inch cubes.
Heat the coconut oil or clarified butter in a large pot over medium heat. Stir in the onion and a big pinch of salt. Sauté until the onion starts to become translucent. Sir in the zucchini and cook for 1 minute more.
In a small bowl, mash the curry paste with a few tablespoons of coconut milk. Add this to the onion and zucchini. Stir until the vegetables are well coated. Stir in the remaining coconut milk. Bring it to a simmer; add the tofu, cauliflower, and asparagus. Cook for a couple of minutes- the veggies should remain crunchy, but not raw. Pour in the broth. Stir than salt generously (you will need less salt if your broth was already salty).
Source: Heidi Swanson, Super Natural Every Day
Original Entry: http://forthebodyandsoulpl.blogspot.ca/2012/03/springtime-curry.html
Original Entry: http://forthebodyandsoulpl.blogspot.ca/2012/03/springtime-curry.html
