Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi’s Weeknight Curry)

I have written before about our Mixed Diet Relationship. Granted, while Rob is mostly vegan at home, there are still some other ingredients that have been earmarked for Rob. Slowly, they have been coming my way, though.

There was a time, I did not like curry. Until we started experimenting at home and fell in love with dal bhat.

Then there was kimchi, normally too spicy for me until I found a brand and recipe I really liked.

Now, I can add Thai red curry paste to that list. In Toronto, Rob bought a (non-vegan) Thai curry paste and would constantly tell me how spicy it was. When we moved to Houston, we scoped out a vegan brand (Thai Kitchen). And let me tell you: it is not spicy at all. At all. Some may even consider it bland. However, for me, a world of opportunities has been re-awakened for my kitchen!

This was actually my gateway curry.

A quick Thai curry.

So easy, it is Heidi’s weeknight curry.

Red thai curry paste infuses a coconut milk-based broth which is simmered with vegetables and tofu. Sadly, the vegetables look a tad plain; a tad monochromatic in the white/green shades; but they worked really well together. The cauliflower was firm, the asparagus tender crisp, the zucchini meltingly tender and soft cubes of tofu.

I can’t wait to try it in other dishes. Do you have any favourite red curry recipes?

This is my submission to Deb for this week’s Souper Sundays.

Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi’s Weeknight Curry)
Adapted from Super Natural Every Day (original recipe here)

1 tbsp olive oil
1 onion, diced
2 medium zucchinis, sliced and quartered
1 cup (low-fat) coconut milk
1 tbsp Thai red curry paste, or to taste (it will depend on your brand)
12 asparagus spears (1 bunch, or 1 lb), cut into one inch pieces
2 cups chopped cauliflower
10 ounces firm tofu, diced small
1/2 cup vegetable broth ( I substitute water with a dash of nutritional yeast)
salt, to taste

1. In a large soup pot over medium heat, heat oil. Once hot add the onions, sprinkle with salt and saute until softened, around 5 minutes. Stir in the zucchini and cook 2-3 minutes.

2. Meanwhile, stir the curry paste into a portion of the coconut milk and stir until dissolved. Deglaze the pan by adding this mixture to the pot. Stir to coat the zucchini. Add remaining coconut milk.

3. Stir in the asparagus, cauliflower and tofu. Stir to combine. Cover and bring to a boil. Allow to cook 3-5 minutes until the vegetables are crisp.

4. Uncover, stir in the vegetable broth and allow to simmer until the vegetables are cooked to your liking, 3-5 minutes more. Season to taste. Serve with brown rice.

Serves 4.