Vegan Red Curry with Tofu with Glass Noodles

I’ve been really going through a food phase… I can’t stop craving Thai food! One of my favorite dishes has to be a red curry. It’s so delicious, creamy and comforting! After a long week away in New Orleans, I couldn’t wait to get home and make a nice pot of curry to finish out my weekend. This recipe was very easy to make, and I made an option with rice and another glass noodles! However you like to pair your curry, I hope you give this recipe a try!

Ingredients:

• 1 ginger root
• 1/4 cup of garlic
• 1/4 cup of olive oil
• 5 tbsp of red Thai curry paste
• 2 cans of lite/reg coconut milk
• 1 can of baby corn
• 1/2 bell pepper
• 3 mini red potatoes
• 1/2 cup of chopped broccoli
• 1/2 cup of sliced carrots
• 1/2 cup of snap peas
• 1/4 cup of chopped shallots
• 1 tbsp of Serano pepper chopped finely
• 1/4 stalk of green onions (chopped finely
• 1 package of extra firm tofu
• 1 tbsp of maple syrup
• 1 lime
• 2 tbsp of Turmeric
• 1 tbsp of garlic salt
• 1 cup of rice/ 3 bulks of glass noodles

Recipe:

1. Pre-heat oven to 400 degrees.
2. Slice up the small red potatoes into 1 inch pieces and add the chopped broccoli into the bowl and mix together with 1/4 cup of olive oil. Put in a small pan and set aside.Once the oven has been heated to the right temp, place the potatoes and broccoli in for 30 mins.
3. In a medium pot, heat up 2 tbsp of olive oil and add the chopped shallots and garlic together. Add in the curry paste and stir on high heat for 3 minutes.
4. Next add in the coconut milk, salt, maple syrup, turmeric, tofu, carrots, baby corn, bell pepper and snap peas.
5. Once the pot is boiling reduce to a simmer for 20 minutes and squeeze in the lime.
6. Add the potatoes and broccoli into the pot once its done baking, and simmer for another 10 minutes and reduce heat to low.
7. Prepare your rice/noodle once the curry is done.
8. Top off your bowl with some green onions and pepper and enjoy!