Spicy Coconut Vegetable Curry
Time: 1 hour
Serving size: 4
Ingredients
Rice: 1 1/2 cup rinsed rice, 3 cups water
Vegetables: 1/2 bell pepper finely diced, 1/2 cup cut broccolini, 1/2 mushroom pack, 1/2 tofu block, 3 tbsp chopped cilantro, 1 tbsp chopped mint
Spices: 3 tbsp sesame oil, 2-3 garlic cloves minced, 3 lemongrass stalks 3 inches long, 1/2 - 1 tbsp red pepper flakes
Curry: 2.5 (+) cups veggie broth, 1 can coconut milk, 4 tbsp soy sauce, 2-3 spoons sambal chili sauce, 1.5 tbsp sugar, 3/4 tbsp salt, 3 tbsp cornstarch + 3 tbsp water
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Vegetable broth
On medium heat add 2.5 cups of water with cabbage, carrot, spinach, & eggplant (any veggies) to a pot & let It cook for 10 min.
Take the pot off of the heat, remove the vegetables, and strain the broth.
Vegetable Prep:
lemongrass stalks
Cut the bottom and tops from the stalk and take off the outer skin.
Use the white/green portion in the middle.
Smash the stalk to break It and release the oils.
Try to tie up the stalks or add them to a mesh cloth so I can remove them from the curry before serving.
Tofu
Press the tofu with a heavy pan to remove the liquid 30 min before cooking and cut into cubes of the desired size.
Add 3-4 tbsp vegetable oil to a pan - medium heat.
Lightly toss the tofu in cornstarch and add to the pan once the oil is heated.
Sauté on all sides until crispy.
Remove from heat.
Mushrooms
Heat a pan to med-high heat.
Wash mushrooms & add to the pan. Sauté with 1/2 tbsp oil & 1 tbsp of lemon juice.
Cook for ~3 min stirring often - remove from heat once the mushrooms start to brown/char.
Broccolini
Rince broccolini
Cut into 1-inch pieces.
Blanch: add to boiling water for 30 seconds until It turns bright green & immediately transfer to ice water.
Remove once cooled and leave to dry.
Rice
Rinse rice 3 times & cook in a pot with water according to instructions.
Curry
In a dutch oven, add the sesame oil and let It heat up on medium heat.
Add in the garlic and cook until fragrant.
Add in the lemongrass stalks for another 2 min & then add the red bell peppers, red pepper flakes, and broccolini.
Cook for 5 minutes, stirring often.
Add in the coconut milk, vegetable broth, sugar, salt, soy sauce, & sambal chili sauce. (adjust seasoning based on taste)
slowly add in corn starch slurry for desired curry consistency
Cook on medium heat for 15 minutes stirring occasionally until It thickens.
Add in the cilantro & mint after 10 minutes.
Assemble
Add tofu and mushrooms into the curry, & remove the lemongrass stalks.
Pack the rice into a small bowl & flip it onto the center of a plate.
Cover with the coconut curry & garnish with cilantro & enjoy.
