“The curry was one of the best dishes we’ve ever made at home!”
“It was DELICIOUS”
“Please offer it again!”
Members fell in love with our oven-roasted yellow curry. It’s a hands-free dinner with flavors you’ll fall head over heals for, and we’re delighted to share the recipe.
Ingredients
olive oil
1 cup jasmine rice
2 ½ cups broccoli florets
2 ½ cups cauliflower florets
6 oz extra firm tofu
1/3 cup Greek yogurt
1 ½ Tbsp fresh mint, chopped
¾ tsp ground ginger
8 oz coconut milk
2 2/3 Tbsp rice wine vinegar
¼ cup brown sugar
1 to 2 Tbsp yellow curry paste (The spice level varies by brand, so adjust depending on how spicy or not spicy your paste is. We use Aroy-D, but there are lots of delicious choices.)
1 Tbsp soy sauce
1 Tbsp lime juice
2 Tbsp fresh ginger
2 ½ Tbsp fresh cilantro, chopped
2 Tbsp fresh basil, chopped
1 to 2 cloves fresh garlic, minced
Putting It All Together
Preheat your oven to 400 and bring 2 cups of water on to boil.
When the water is boiling, add the jasmine rice and a pinch of salt. Reduce the heat to a simmer and cover. Cook for 20-25 minutes or until all the water has been absorbed. Remove from heat and fluff with a fork, cover again and set aside until it’s time to eat.
While the rice is cooking, toss the broccoli and cauliflower in 2 Tbsp olive oil and spread evenly on a rimmed baking sheet. Roast until caramelized, approximately 15 to 17 minutes.
Add the tofu to the veggies, stir and cook for another 5 to 7 minutes or until the tofu is lightly puffed.
While the veggies and tofu are cooking, make the mint yogurt by combining the yogurt, mint and ginger in a small bowl.
Heat a medium skillet over medium heat and add all of the remaining ingredients to create the curry sauce. Bring the sauce to a boil and then reduce to a simmer and cook for 5 to 7 minutes.
Top rice with veggies and tofu and then spoon curry sauce over the top. Serve topped with the mint yogurt and enjoy!
Serves: 2
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