Curried Vegetables with Tofu

Name: Curried Vegetables with Tofu
Yield: Serves 4
Ingredients: 3 cups cooked jasmine or other rice; 1 tablespoon freshly squeezed lime juice (from about ½ lime); 12-16 ounces firm tofu, cut into small cubes; ¼ cup coarsely chopped cilantro; ½ teaspoon crushed red pepper flakes Salt and pepper, to taste; 1 small zucchini, cut into ½-inch diagonal slices; 1 14-ounce can light, pure coconut milk; 1 3-ounce package enoki mushrooms, trimmed and separated into small bundles; ¼ cup water; 12 baby carrots, cut into ¼-inch diagonal slices; 2 scallions, white part and 4 inches green, cut into ¼-inch diagonal slices; 2 teaspoons curry powder; 2 large golden beets, peeled and cut into small dice; 12 grape tomatoes, halved; 3 large cloves garlic, coarsely chopped; 1 large red onion, cut into thick slices; 2 tablespoons grapeseed oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

We make one curried vegetable dish every day at Claire’s, and this one is a favorite because it has a winning combination of tomatoes and coconut milk and it’s really tasty.

Ingredients

2 tablespoons grapeseed oil
1 large red onion, cut into thick slices
3 large cloves

Main course
Vegan
Gluten-free

Method

Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, tomatoes, scallions, carrots, and beets. Sprinkle with the curry powder, red pepper flakes, salt, and pepper. Stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally, until the onions soften and the vegetables release some of their juices. Stir in the zucchini, coconu