Monday, November 22, 2010

Coconut Red Curry Vegetables and Tofu

Eating my restricted diet has been a little challenging, but that is how you learn new dishes and get creative. I've eaten a lot of beans, tofu scrambles, avocados, salsa, whole grains and salads (with hummus instead of salad dressing- a new favorite). I now have a new appreciation for raw almonds which have a wonderful sweet flavor to them and great for a snack.

When I realized that I could make a Thai red curry dish on my limited diet, I got really excited. I love coconut milk, the flavor of red curry, how the grains soak up the mixture and the tanginess of the lime juice. You can use your own veggies, but pretty much any taste great in this dish. I served this over brown rice, but buckwheat, quinoa or another grain would also be great.

Coconut Red Curry Vegetables and Tofu

½ lb Tofu, diced
1 tsp Olive Oil
½ cup Red Onion, chopped
2 cloves Garlic, minced
1 Red Bell Pepper, chopped
1 Zucchini, chopped
1/2 bunch Kale, chopped
1 – 14 oz. can Lite Coconut Milk
1-2 tsp Red Curry Paste
2 Tb Braggs (or to taste)

of one Lime

Sauté the tofu in the oil until it starts to brown. Add the onion and garlic and heat a few minutes. Add the zucchini, bell pepper and kale and cook until soft. Add the coconut milk, curry paste, braggs and lime juice. Cook for about 5 minutes to let the flavors blend. Serve over brown rice or grain of choice.

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