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Thai Curry

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Ingredients
  

  • 2 onions
  • 2 sweet potatoes
  • 1 clove of garlic
  • 1 piece of ginger
  • 1 can of coconut cream
  • 1 bag or jar of Thai curry paste
  • 1 block of tofu
  • 2 carrots
  • A handful of frozen peas
  • Rice
  • Olive oil or coconut oil
  • Vegetable broth powder
  • Hot water
  • Fresh cilantro chopped, for serving
  • Lime juice for serving
  • Cashew cream optional

Instructions
 

  1. Prepare the rice: Start cooking your desired amount of rice on the side according to package directions.
  2. Sauté the onions: Chop the onions and place them in a pot with some olive oil or coconut oil. Cook over low heat until softened.
  3. Add aromatics: Finely chop the peeled ginger and garlic. Add them to the pot with the onions and stir-fry for a couple of minutes.
  4. Cook the carrots: Wash and chop the carrots, then add them to the pot. Cook until they are al dente (softened slightly, but still with a bit of bite).
  5. Toast the curry paste: Add the Thai curry paste to the pot and heat it through briefly to release the flavors.
  6. Add liquid base: Stir in a little bit of hot water and broth powder. Let it simmer for 2 to 3 minutes.
  7. Roast the sweet potatoes: While the pot simmers, peel and dice the sweet potatoes into small cubes. Coat them in olive oil and bake at 200°C for 15 minutes. Once finished, stir them into the pot.
  8. Add tofu and coconut cream: Cube the tofu and add it to the pot along with the coconut cream. Bring everything to a gentle boil for 1 to 2 minutes.
  9. Finish with peas and rest: Turn off the heat, stir in the frozen peas, and let the curry sit covered for 10 minutes.
  10. Garnish and serve: Serve over the cooked rice, finished with a little bit of chopped cilantro, a squeeze of fresh lime juice, and optionally a drizzle of cashew cream.