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Thai Vegetable Curry
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Thai Vegetable Curry
  • 3 medium potatoes, cubed and slightly cooked
  • 1 lb. tofu, cubed and browned in oven or nonstick skillet
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can Thai coconut milk
  • 2 tbsp. curry powder, or to taste
  • 1 small carrot, julienne cut
  • 1/3 c. raisins
  • 1/2 tbsp. honey or Agave
  • 2/3 c. peas
  • 2 tbsp. LiquidAminos
  1. Prepare potatoes and tofu cubes and set aside.
  2. Place onion and garlic in large kettle with water to steam until tender.
  3. Add coconut milk. Mix in curry powder. Add carrots and continue cooking until carrots are tender.
  4. Add remaining ingredients, except peas, including precooked potatoes and tofu cubes. Simmer until hot, stirring occasionally.
  5. Add peas just before serving.

NOTE: 3/4 cup Soy Curls, soaked in seasoned broth may be substituted for tofu.