This was one of the best Asian themed dishes I have made in a while! I always struggle to make perfect Chinese, Thai, or Indian dishes: they never taste like the restaurant version. This one was pretty darn close, I was pleased.
There are two parts to the recipe. The first was from a blog I love, Olives For Dinner. Sweet potato and lemongrass gyoza from this blog was wonderful! It was a little bit of work to make, but I was pleased.
- 2 heads of cauliflower cut in to chunks
- 4 cups diced white potatoes
- 1 block of tofu cut in to 1 inch chunks
- 1 bag frozen peas
- 1 stick of margarin
- 1 TBsp garlic
- 2 cans coconut milk
- 4 TBsp curry powder
- 1 TBsp basil
- 3 TBsp sugar
- 1 TBsp lime juice
- 4-6 TBsp flour
- almond milk if needed
So first I boiled the cauliflower and potatoes until they were tender. I also added the peas to this at the last minute to cook them through.
Meanwhile I placed the tofu on a cookie tray and baked at 425 for 10 minutes.
Next I took a large soup pan and added the margarine, and melted it over medium heat. I added the garlic to this and then the curry powder and basil, stirring it in. Next I added the coconut milk and the cooked veggies, stirring them through. I then added the sugar and lime juice, and added in the cooked tofu, mixing together. If the dish seemed too liquidy, which for me it did, I added the flour to thicken it. If perchance it was too thick I would have added some almond milk, but that was not needed.
Serve over rice!