Another recipe from Super Natural Everyday, by Heidi Swanson. I'm considering trying them all! So easy. So quick. So good. So different. So veggie. So grains. So healthy. So whole. So diverse. So San Francisco.
heidi swanson's weeknight curry
(super natural every day, p.135)
1 1/2 tsp extra-virgin coconut oil or clarified butter
1 yellow onion, chopped
fine grain sea salt
2 zucchini, cut into 1/2-inch/1cm piece
2 ts red Thai curry paste
2/3 cup coconut milk
8 oz/225 gr firm tofu, cut into 1/2-inch/1 cm cubes
2 cups/8oz/225gr cauliflower (table.etc: i used broccoli florets here)
12 asparagus spears, trimmed and cut into 1-inch/2.5 cm pieces
1/2 cup/120ml vegetable broth or water
1. Heat the coconut oil in a large pot over medium heat. Stir in the onion and a big pinch of salt. Saute' until the onion starts to become translucent at the edges, a couple of minutes. Stir in the zucchini and cook for 1 minutes more.
2. In the meantime, in a small bowl, mash the curry paste with a few tbs of the coconut milk. Add this to the pot and stir until the onion and zucchini are well coated. Stir in the remaining coconut milk. Bring it to a simmer, then add the tofu to heat through and the asparagus and cauliflower to lose its raw edge, a couple minutes. Uncover and add the broth. Stir and taste. Salt appropriately.