Friday, September 9, 2011

foodie friday!!! summer squash curry.



as soon as the weather starts to cool, i am always in the mood for soup. when i came across this recipe, i knew i had to try it....i love me some curry. this was yummy. the right amount of spice and tasty. i'll be honest, i bought snap peas and totally forgot to put them in. i'm smooth like that.

2 T olive oil
1 medium onion, chopped
14 oz firm tofu, cut into 1/2" cubes
1 sweet potato, cubed
1 zucchini, cubed
1 yellow squash, cubed
1 red bell pepper, thinly sliced
1 c snap peas
2 c vegetable broth
15 oz can light coconut milk
2 T red curry paste (or to taste)
2 T soy sauce
salt, to taste
juice of 1 lime
1 c chopped basil
2 T chopped cilantro

In a large saute pan add oil and onions. Saute 3-5 minutes over medium heat, until the onions begin to soften. Add tofu and saute 8-10 minutes, stirring often, until tofu begins to brown.

Add the rest of the vegetables, broth, coconut milk, curry and soy sauce, and bring to a simmer. Cook 10-12 minutes, until the vegetables are cooked through.

Remove from heat, and season to taste with additional curry and salt. Stir in the lime juice and herbs before serving. Serves 4.

recipe modified from fresh 365.

1 comment:

  1. Additional and BETTER option...Include meat and save the tofu to clean the dishes! ;) Love you babe. This meal truly was great!

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