Red Coconut Curry with Sesame Tofu & Roasted Vegetables

by Karen Sheer

A delicious & healthy Thai inspired meal. Totally satisfying and hearty with out being heavy.
Vegan – Vegetarian – Gluten Free!

Red Coconut Curry with Sesame Tofu & Roasted Vegetables in vintage bowl on aqua vintage linen — **Beautiful colors, textures and flavors – meet your new go-to Meatless Monday Meal! Special enough for company.**

Red Coconut Curry with Sesame Tofu and Roasted Vegetables in vintage bowl with vintage aqua linens — **A delicious and versatile sauce – get to know Red Curry Paste!**

I’m in love! ~ with this Red Coconut Curry Sauce.

Coconut Milk creates a creamy essence and Red Curry Paste lends deep flavor, color and heat.
Tip: this little can of red curry paste is a cook’s lifesaving ingredient – two tablespoons transforms this fragrant sauce.

A delicious and versatile sauce – get to know Red Curry Paste!

Three Parts to this Recipe:
1. Make the Sesame Tofu Cubes
2. Roast the Vegetables on a Sheet Pan
3. Make the Red Coconut Curry Sauce.

You can Sauté the vegetables – yet I find it so easy to roast them on a sheet pan while you make the Sesame Tofu and Red Coconut Curry Sauce.

Speaking of Vegetables… use the ones you like! You’ll need six cups of them. That’s a lot of antioxidants!
Some other good options are – mushrooms, eggplant, broccoli, Chinese cabbage, carrots and mustard greens.

You might like to add steamed rice or cooked rice noodles too when serving!

What is Red Curry Paste?

This gem of a condiment is a versatile and flavorful base for a variety of Thai dishes.
It’s spicy and loaded with essential flavor – and a gorgeous red hue too!
MAESRI Red Curry Paste is my favorite little can imported from Thailand. Widely available; I buy mine at Whole Foods.
I find it has more flavor than “Thai Kitchen Red Curry Paste.”
The Ingredients:
Chili Pepper, Garlic, Shallot, Salt, Lemongrass, Sugar, Kaffir Lime, Galangal, Coriander Seeds, Cumin and Cardamom.
No preservatives!!

This Red Curry Paste gets spooned into simmering ginger and garlic – then tomato paste is added to boost flavor and add an additional red vibe. Vegetable broth is added, then coconut milk and all is simmered and reduced. That was easy!

Poured into bowls with a delicious, mix of roasted vegetables, sesame tofu squares and topped with fresh herbs – your choice of basil or mint leaves.
The heat is there, I thinks it subtle, you might feel it’s spicy … warming your taste buds on the first bite.

Enjoy this special, yummy meal,
Karen