Sunday, January 9, 2011

Red Thai Curry with Cauliflower

I love cauliflower. It is my very favorite vegetable. Unfortunately, my hubby doesn't like it at all. So, this is something that I make for myself for lunch sometimes when he isn't home. I have done it over tofu and shrimp as suggested and also over leftover shredded chicken. It is all wonderful!

Red Thai Curry with Cauliflower

This recipe is pretty fast…for a slow cooker. It only needs 2.5 hours, so you can set it in the afternoon for dinner, or start it in the morning and it’s ready for lunchtime. The leftovers are fabulous; heat up a container of this at work and everyone will be sniffing the air at lunchtime, asking “Mmmm, what is that?” In fact, I often make it just for leftovers, I’ll start it after work when I get home, (have something else for dinner) and before bed pack it up for the next few day’s lunches.

Red Thai Curry

If you’re not a tofu fan, don’t sweat it. Serve the curry over 1 pound of cooked shrimp instead for your protein. It is delicious either way. Sometimes I use both the tofu and the shrimp.

Notice in this recipe I used regular (not light) coconut milk, and kept the amount to 1/2 cup to keep the fat content moderate. If you choose to use light coconut milk, use 1 cup). I have no preference either way and find them equally enjoyable and creamy. :)

• 1 head cauliflower (6” diameter)
• 1 cup frozen cut green beans
• 1 cup frozen peas
• ½ cup chopped yellow onion
• 2 tablespoons minced ginger
• 2 tablespoons red Thai curry paste
• 1 1/2 cups vegetable broth
• ½ cup coconut milk
• ¼ cup fresh basil, shredded
• Salt to taste (or 1 Tablespoon fish sauce)
• 1 pound extra firm tofu (or cooked shrimp)

1. Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger.
2. In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker.
3. Cover and cook on high for 2 1/2 hours.
4. Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce.
5. Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.

Makes 4 servings

Per serving: 262 calories, 12 g total fat, 6 g saturated fat, 0 mg cholesterol, 24 g total carbohydrate, 8 g dietary fiber, 17 g protein, 637 mg sodium.

Per serving (with shrimp instead): 263 calories, 8 g total fat, 6 g saturated fat, 218 mg cholesterol, 20 g total carbohydrate, 6 g dietary fiber, 29 g protein, 884 mg sodium.


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