Red curry is a rich and decadent classic. Instead of fattier cuts of beef, low-fat, high-protein tofu is used, along with nutrient-dense cauliflower. Accompanied by coconut cilantro brown rice, you’ll want to put away your takeout menus for good.
Instead of tofu, use chickpeas or boneless skinless chicken breasts.
Protein change-up
Any lean, neutral animal protein can stand in for a vegetarian one. Try organic chicken breast, beef, or salmon instead of tofu and tempeh. If you’re working with poultry, meat, or fish for stir-fries and fried rice, cook it through before combining it with raw vegetables, or use last night’s cooked leftovers.
Cauliflower Tofu Red Curry
Ingredients
- 2 cups (500 mL) water
- 1 cup (250 mL) uncooked short-grain brown rice
- 1/2 cup (125 mL) unsweetened shredded coconut
- 1/2 cup (125 mL) finely chopped cilantro
- 1 Tbsp (15 mL) coconut oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup (250 mL) light coconut milk
- 1 Tbsp (15 mL) red curry paste (add more if you prefer this spicier)
- 1 - 28 oz (796 mL) can crushed tomatoes
- 1 - 350 g package extra-firm pressed tofu, cut into 1/2 in (1.25 cm) cubes
- 1/2 head cauliflower, cut into small florets
- 1 Tbsp (15 mL) lemon juice
- 2 Tbsp (30 mL) chopped fresh mint
Nutrition
Per serving:
- calories524
- protein16g
- fat28g
- saturated fat18g
- trans fat0g
- carbohydrates58g
- sugars5g
- fibre12g
- sodium336mg
Directions
01
For the rice, in medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 45 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and stir in coconut. Stir in cilantro immediately before serving.
02
For the curry, heat oil over medium in large pot. Add onion and garlic; sauteu0301 for 5 to 8 minutes, until soft. Stir in coconut milk and curry paste until combined, followed by tomatoes, tofu, cauliflower, and lemon juice. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until cauliflower is tender. Serve curry over prepared rice and garnish with mint.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
