Green tofu curry

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Green tofu curry

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Ingredients

Adjust Servings:
1 pack marinated Tofu Alternatively, you can use regular extra-firm tofu
1 pack frozen Okra
2 cups Fiddlehead fern
1/3 cup Thai green curry paste
1 can Coconut milk
1/2 cup Water
1 teaspoon Vegetable powder
1/4 teaspoon Sea salt
3/4 cup fresh Parsley
1/2 juiced Lime
2 tablespoons Toasted sesame oil

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Features:
  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
Cuisine:

This unusual green curry features fiddlehead ferns and okra. It is as unusual as is delicious!

  • 20 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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This green curry is like no other. With its green tentacles and swirls, it looks like a dish out of this world. It has, indeed, some unusual ingredients: fiddlehead fern, okra, aubergine, and marinated tofu make the base. Thai green curry, coconut milk, parsley, and lime complete the dish. And guess what… it’s delicious!

To prepare, fry the curry paste in oil together with salt. Then, add the coconut milk and vegetable broth, and bring to the boil. Add the aubergine, tofu, and fiddlehead fern. Cover with a  lid and simmer for 10 minutes.

Then, add the okra and the fresh parsley. Cook for one more minute and take off the heat. Drizzle with lime juice and  garnish with a fresh slice of lime.

Serve hot!

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Steps

1
Done
5 minutes

Slice and dice

Rinse well the aubergine and the fiddlehead ferns. Dice the aubergine into small cubes. Dice the tofu, and halve the okra lengthwise.

2
Done
2 minutes

Prepare the curry base

Heat the oil and then add the curry paste. Sprinkle with salt and cook until it starts to sizzle. Add the coconut oil, water, and vegetable powder. Bring to the boil.

3
Done
12 minutes

Finish the cooking

Add the aubergine, tofu, and fiddlehead fern to the casserole. Stir, then cover with a lid and simmer for 10 minutes. Then, take off the lid, add the okra and fresh parsley. Cook for one more minute and take off the heat.
Finally, drizzle with the lime juice.

4
Done

Garnish and serve

Transfer the curry to the serving plates and garnish with a thin slice of lime. Enjoy hot!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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