Time: 35 minutes
Ingredients not provided: Vegetable or olive oil, and salt
Equipment required: Small pot, large pot or dutch oven, can opener, knife, and cutting board
Ingredients:
Directions:
Note: There are a few steps in this recipe that allow you to adjust the spice level of this dish. A full fresno chili and a full can of coconut milk can be used in a variety of ways. Please read the directions carefully create the level of spice, to your preference.
Step 1: Cooking the rice
Place the rice, 1 and 1/4 cups of water and a pinch of salt into a medium sized pot and place over high heat.
Step 2: Cooking the rice, continued...
Once boiling, stir the rice and reduce the heat to low. Cover the pot and allow to simmer. Set a timer for 15 minutes. After 15 minutes, remove the pot from the heat and keep covered until ready to plate. Continue on to the next steps, while the rice is cooking.
Step 4: Prep your veggies:
-Cut the tofu, carrot and sweet potato into small bite-sized pieces
-Optional: Thinly slice the Fresno Chilli and set aside. If you do not like food too spicy, you can skip this step. Note: The recipe without Fresno chili is considered medium heat. If you like spicy food, please add the fresno chili.
Step 5: Cooking the curry
-Heat a large pot or dutch oven over medium heat. Coat the bottom of the pan with vegetable or olive oil and sauté the onion and bell pepper and (optional) fresno chili for 3 minutes. Note: The recipe without Fresno chili is considered medium heat. If you like spicy food, please add the fresno chili.
-After 1 minute, add all of the other vegetables EXCEPT the tofu. . This includes the carrot, cauliflower and sweet potato and cook for another minute.
-Add all of the yellow curry sauce and one cup (8 oz.) of coconut milk and mix together until full incorporated. Note: The recipe with 8 oz. of coconut milk considered medium heat. For a mild curry, add additional coconut milk to taste.
-Reduce the heat to low, cover and simmer for 10 minutes.
-After 10 minutes, add the tofu and (optional) chicken or shrimp stir and cook for an additional 7 minutes.
Step 6: Serve
Serve the curry over the rice with a squeeze of lime and cilantro to garnish.