Vegan Red Thai Curry with Tofu and Vegetables

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 2

Ingredients:

• 1/2 cup chopped Onion
• 1 inch grated Ginger
• 1 clove Garlic finely chopped
• 1 green Chili finely chopped
• 1/2 cup thinly sliced red Bell pepper (Red capsicum)
• 1/2 cup thinly sliced green Bell pepper (Green capsicum)
• 1 Jalapeno thinly sliced (Optional)
• 1/2 cup chopped Carrot
• 1/2 cup chopped Beans
• 1/2 cup chopped Spring onion
• 2 cups chopped Pumpkin
• 1 1/2 cup chopped Zucchini
• 14 oz or 400 gm extra firm Tofu
• 1 tsp sesame oil
• 1/2 cup sweet corn
• 2 tbsp Thai red curry paste
• 1 can of Coconut milk
• 1/2 cup water
• 1 tsp Coconut sugar or raw Cane sugar
• 2 tsp Vinegar or Lemon juice
• Chopped coriander leaves for garnish
• Salt as per taste

Step by step photo recipe to make Vegan Red Thai Curry:

• Wrap the tofu with a kitchen paper towel and microwave for 1 minute. Chop the tofu into bite sized pieces.

• Heat oil in a pan on low to medium flame. Roast the tofu till it turns golden brown on both sides and set aside.

• Heat 1 tsp of sesame oil and 1 tbsp of vegetable oil in a pan. Add onion, chili, jalapeno, ginger, and garlic. Saute till onion turns golden brown.

• On low flame add 2 tbsp of red Thai curry paste and saute.

• Next add all the vegetable, salt, coconut sugar, and mix well. Cover and cook on low flame for one minute.

• Add 1/2 cup of water and a can of coconut milk. Let the curry simmer on low to medium flame for 3 minutes.

• Next add tofu and cook for 2 - 3 minutes. Check if salt is required.

• Vegan red thai curry can be had as it is or serve it with Rice.