Tofu and Vegetable Panang Curry
Fast and easy to make, I loved eating this Curry. Plant-prepped meal delivery inspired me, of course, as I transformed this dish into quality nutrition.
This serves four hungry people, but if you are a single active woman like myself it might serve for 2.5 days 😁
I loved the Yellow Color that this soup gave out, enhancing my Solar Plexus chakra healing, making me feel alive, brave, courageous, confident, and most of all, Happy 😊
Tofu & Vegetable Panang Curry
Ingredients
454g Organic Tofu
600g yellow potato
600g Bok Choy
2 Red Peppers
1 large Red Onion
6 Garlic Cloves
2 Inch Ginger Pieces
1 Cup Coconut Milk
1/2 Cup Peanut Butter
1/2 Cup Yellow Curry Paste
1 Cup of Jasmine Rice
20 g Cilantro
1 Lime
Preheat the oven to 375F.
Soak the Rice in Water for 5 minutes and then rinse it until it runs clear. Add the Rice to a rice cooker or a pot with 1/1/2 cup of water and boil it over medium-high heat. Lower the heat to low, cover, and cook for 10-15 minutes until the Rice is cooked.
Finely chop the onion, garlic, and ginger.
Slice the upper into strips.
Peel and small dice the potato.
Roughly chop the Bok Choy.
Finely Chop the cilantro.
Pat the Tofu dry with a kitchen towel, then cut into cubes.
Toss the Tofu in 1 tbsp of avocado oil and add to the oven; bake for 15 minutes.
Add the Potatoes to a hot The Rock Star Frit Pot and cook for 4-5 minutes with 2 tbsp of Avocado oil. Add the onions, garlic and ginger. Cook for 3-5 minutes more, add as much yellow curry paste as you’d like, and cook for 2-3 minutes more.
Add the tofu and cook for 1 minute. Then add the coconut milk, two cups of water, or 4 cups for four people, and the peanut butter. Stir and bring to a boil.
Once the potatoes are cooked, add the peppers and BokChoy.
Cook for 1 minute more, taste, and adjust Himalayan Salt as needed.
Add Lime Juice to taste and finish with cilantro - leaving a bit for the Garnish.
Divine the curry and rice between bowls. Garnish with the remaining Cilantro. Enjoy!
