Yellow Curry with Tofu and Vegetables

Serving: Makes 8-10 bowls of curry

Ingredients:

• 2 tablespoons coconut oil
• 1 yellow onion
• 5 cloves garlic
• 2" piece of ginger
• 4 medium gold potatoes
• 4 large carrots
• 1 heaping cup fresh green beans, cut
• 1 can baby corn or bamboo shoots
• 1 package extra firm tofu, drained
• 5 tablespoons yellow curry paste
• 2 cans full fat coconut milk (~30 oz total)
• 2-3 cups vegetable broth
• 1 tablespoon soy sauce/tamari/vegan fish sauce
• 1 teaspoon sugar
• 3/4 - 1 teaspoon salt
• 1/2 - 1 teaspoon cayenne powder
• Vegan butter, for serving
• Fresh cilantro, for serving
• Lime wedges, for serving
• Jasmine or brown rice, for serving
• Red Eye Verdant Blaze or Wildfire flavor hot sauce, for serving

Directions:

1. Heat coconut oil in large pot over medium heat.
2. Peel ginger, potatoes, and carrots.
3. Roughly chop onion, garlic, and ginger.
4. Add onion to the pot and cook until softened.
5. Cut potatoes into large bite-size pieces, carrots into thin rounds, and tofu into 1 inch cubes.
6. Add garlic and ginger to pot and cook for 2-3 minutes.
7. Add curry paste and cook for 1-2 minutes until fragrant, stirring frequently.
8. Add coconut milk, potatoes, baby corn/bamboo shoots, soy sauce/tamari/vegan fish sauce, sugar, and salt to pot.
9. Additionally add 2-3 cups of vegetable broth, depending on the desired thickness.
10. Bring to a boil, then lower heat to medium-low or low and simmer for ~10 minutes, or until potatoes are halfway cooked.
11. Add carrots, green beans, and tofu and simmer for an additional ~10-15 minutes, or until carrots are softened.
12. Serve over rice with ~1 teaspoon vegan butter melted on top, Red Eye hot sauce of your choice, chopped fresh cilantro, and a lime wedge.