Weeknight CurrySubmitted by: MADEMCHE
Introductionadapted from Super Natural Everyday adapted from Super Natural Everyday
1 1/2 tsp extra-virgin coconut oil
1 medium yellow onion, chopped
4 medium potatoes, diced
2 teaspoons red Thai curry paste
2/3 cup coconut milk
200g extra firm tofu, cut into cubes
3 stalks of broccoli, chopped
1 cup of frozen peas
1 1/2 cups of vegetable broth
400g of egg noodles
In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the potatoes are well coated. Stir in the coconut milk. Bring to a simmer, then add the tofu, broccoli, and peas. Cover and cook just long enough for the tofu to warm up, a couple of minutes. Uncover and add the broth. Stir and taste. Serve over the egg noodles.
Serving Size: makes 4 generous bowls of curry and noodles
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.