Easy Thai Vegetable Curry
Recipe By :Susan Voisin
Serving Size : 6
You can use other types of Thai curry paste for this recipe, but Mussamun works very well with the potatoes and cashews. Also, if you don’t have TVP, substitute baked tofu and add 1 cup of vegetable broth when you add the tofu to the vegetables.
1/4 cup water
2 teaspoons chopped garlic
1 teaspoon minced ginger
1 pound frozen California-blend vegetables
1/2 pound frozen green beans
1 cup hash browns, frozen
1 cup TVP Chunks or 14 ounces baked tofu, cubed
2 cups vegetable broth, fatfree — or water
3/4 cup soymilk, fatfree
1 teaspoon coconut extract
1 1/2 – 2 tablespoons Mussamun curry paste
1/4 cup raw cashews –(optional)
1 tablespoon soy sauce
1/4 cup water
1 tablespoon cornstarch
Put 1/4 cup water, chopped garlic, and ginger into a non-stick wok or deep skillet and heat over medium-high heat until water starts to boil. Add frozen vegetables and cover. Cook until vegetables are completely thawed and warm, about 6-8 minutes.
While vegetables are cooking, place TVP chunks into a microwavable container along with 2 cups vegetable broth or water. If TVP is not completely covered, add more liquid. Cook on high power until chunks are completely rehydrated, about 3 minutes (stir after every minute). [Skip this step if using baked tofu. Add the tofu to the vegetables in the next step, along with 1 cup of vegetable broth.]
Mix curry paste into the soymilk and add the coconut extract. Add soymilk mixture, TVP and its cooking liquid, cashews, and soy sauce to the vegetables. Cook over medium heat for about 10 minutes.
Mix 1/4 cup water and cornstarch. Add to vegetables and stir until heated through and slightly thickened. Serve over rice.
Per serving (with cashews): 257 Calories (kcal); 5g Total Fat; (16% calories from fat); 31g Protein; 28g Carbohydrate; 1mg Cholesterol; 331mg Sodium; 12 g Fiber