Thursday, March 10, 2011

Hearty and Healthy Veggie Curry


My husband and I are a little like Jack Sprat and his wife in reverse. I eat white meat, he eats dark. He eats the skin off my chicken, I eat the veggies off his plate. He doesn't feel full without meat in the meal and I don't feel full without veggies. While we do have some common ground it's always a challenge to make a vegetarian meal that he is psyched to eat. Anything strictly veggies has to exceed the usual tests of flavor and satiation. Luckily I've found an amazing veggie cookbook from Molly Katzen with a few recipes that do just this. Her red curry squash recipe is not only DELICIOUS, but very healthy and totally veggie. I add some tofu to give it a little protein and it is good to go!
So here's my trick for healthy golden tofu and this yummy curry recipe from "The Vegetable Dishes I can't Live Without"...

Healthy Golden Tofu Triangles - makes 3-4 servings
*Use Firm Tofu*
- Slice the block of tofu in half length wise and wrap in paper towels or dish towels. Place a stack of heavy books or a pot on this and let tofu drain out water for at least 20 minutes.
-Spray a frying pan with Pam and put over high heat.
-Cut tofu into triangles and put in pam (once drained).
-Cook on each side for about 3-4 minutes (or until lightly golden on each side.)
-Take off pan and put on plate to be added to the below curry (or any other recipe!)

Eggplant, Green Beans, Squash and Basil in Coconut-Tomato Curry - makes 3-4 servings
(adapted from Molly Katzen's "The Vegetable Dishes I can't Live Without.")
Ingredients:
2 teaspoons red curry paste (in international foods aisle)
1/2 tabelspoons minced fresh ginger
1 can light coconut milk
1 1/2 cups chicken broth (use veggie if you are veggie!)
2 tablespoons fish sauce ("Nam Pla") or 1 to 2 tablesoons soy sauce
1 tablespoon brown sungar
1 15 ounce can diced tomatoes w/ liquid
1 small eggplant, cut into 1/2 inch-thick bites
2 cups diced koabocha or butternut squash
2 cups green beans, trimmed and cut in half
a handful of fresh basil leaves.
- Steam or boil squash until tender
- Put curry paste and ginger into a large pan or wok, the add the coconut milk and broth and whisk until smooth. Bring to a boil over high heat, reduce the heat and simmer, covered, for 15 minutes.
- Stir in the fish or soy sauce and brown sugar.
-Add the taomatoes, eggplant squash and green beans. Bring to a boil, then reduce the heat and simmer, partially convered for about 15 minutes, or until the vegetables are really tender.
-Stir in the basil leaves (torn in half) and the golden tofu triangles and serve hot. Alone or with rice.

Enjoy! This dish tastes almost better as re-heated leftovers too.

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