Quick and Easy Thai-Inspired Curry

Lately I’ve had limited time and I find myself getting bored with my go-to quick and easy recipes. I noticed that I had been making a lot of veggie-filled pasta dishes and nutrient-dense salads, which are delicious and healthy, but can get repetitive. My food rut led me to create this super-flavorful thai-inspired dish that took me ~30 minutes to prepare. It makes about 4 servings and keeps well–which is important, because after a long, busy day, there’s something so satisfying about coming home to a meal already prepared (just re-heat for ~3 minutes in the microwave). What I love about this dish is how warming and filling it is, making it perfect for cold winter evenings when you crave a hearty meal. Each serving packs a punch of plant-based protein, 116% of daily value of vitamin A, and about 40% of daily calcium requirements. One thing to note about this recipe is that the measurements for the spices are estimated, as I tend to improvise as I go. Feel free adjust the spices as you see fit.

Thai-Inspired Curry with Tofu + Veggies

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Ingredients

  • 1 cup quick-cooking basmati brown rice (I used Trader Joe’s brand)
  • 1/4 cup diced yellow onion
  • 2 cloves of fresh garlic, diced
  • 2 stalks of celery, chopped
  • 1 container of Trader Joe’s “Harvest Hodgepodge” frozen veggies- or use a frozen (or fresh) veggie combination of your choice
  • 2 cups unsweetened, unflavored coconut milk (I used Trader Joe’s brand)
  • 1 block of firm, organic tofu
  • 2 tbsp. soy sauce/tamari/or coconut aminos
  • 2-3 tsp. curry powder
  • 1/2- 1 tsp. ground ginger
  • 1/2 tsp. chili powder (use less if you prefer less spice)
  • juice of 1/2 a lime
  • 1 oz. cashews

Directions:

  • For the rice- measure 1 cup cup quick-cooking brown basmati rice and 2.5 cups water and heat in a pot. Bring to a boil, and then reduce the heat and allow to simmer for ~20 minutes. Remove from heat and set aside
  • As the rice cooks, remove tofu from its container and press out all liquid using a paper towel and a slightly heavy object on top of this (I usually use a book, or if you have a tofu press- use that)
  • While the tofu drains, heat the onion, garlic, and celery in a skillet (I use non-stick pans which don’t require oil)
  • Add frozen veggies to the skillet and allow to cook, adding ~1 tbsp. of soy sauce (or tamari/coconut aminos)
  • Add 2 cups of coconut milk, lime juice, and some of the curry powder, ground ginger, and chili powder to the veggies and allow to cook on low heat
  • While the veggies are cooking, cut the tofu into squares and add some of the curry powder, ground ginger, and chili powder. Heat the spiced tofu in another skillet until the tofu is lightly browned, stirring occasionally
  • After the tofu has cooked, add it to the skillet with the veggies + coconut milk. Add any additional spices (if desired), and then add the cashews
  • Stir for a few minutes, allow to cool
  • Enjoy this delicious dish with the side of rice prepared in the first step

Let me know how you like this recipe by commenting on my latest Instagram post or by letting me know below. I love getting feedback on quick and easy recipes!

-Jess