Thai Vegetable and Tofu Green Curry

Impressive enough for date night but easy enough for a weeknight family dinner, this loaded green curry is full of fresh vegetables and vibrant flavor.

Serves: 4Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 package (14 oz.) extra-firm tofu, drained on paper towels
  • 1 tablespoon coconut oil
  • 1 yellow onion, sliced
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • 2 cups cauliflower florets
  • 2 cans (13.5 oz. each) Simple Truth Organic™ Coconut Milk
  • 3 tablespoons Thai green curry paste
  • 1⁄2 tablespoon garam masala
  • 1⁄2 tablespoon curry powder
  • 1 tablespoon tamari
  • 2 cups baby spinach, roughly chopped
  • 4 cups cooked rice
  • Fresh cilantro, to serve

Directions

  • Preheat oven to 400°F. Prepare baking sheet with parchment paper.
  • Cut tofu into ½” squares. Bake 20 to 25 minutes, until golden brown.
  • In large skillet over medium-high heat, add coconut oil, onion and ginger. Cook 2 to 4 minutes.
  • Add garlic, carrots, bell pepper and cauliflower. Continue cooking until tender, about 5 to 7 minutes.
  • Add coconut milk, curry paste, garam masala, curry powder and tamari. Lower heat; let simmer 5 minutes.
  • Add spinach and cooked tofu.
  • Serve over rice. Garnish with fresh cilantro.