I often find that the more colorful a dish, the healthier it is! It’s certainly beautiful to look at! Last year I shared a recipe for my roasted vegetable green curry with the sauce made from scratch. This recipe is for those who are shorter on time but do not want to sacrifice flavor. I roasted an assortment of summer vegetables and prepared a coconut milk broth with green curry paste, ginger, lemongrass, chilies and a bay leaf. Then I assembled it all in bowls to share with friends and family or eat throughout the week.
To save even more time, you can roast the veggies in advance, or roast extra for other dishes later in the week. I used leftover veggies in wraps, with pasta and just as a snack with some lemon and olive oil.
Roasting the Veggies
For this recipe, I chose veggies of assorted colors – carrot, red pepper, asparagus, broccolini and my summer fave – purple cauliflower! I made ribbons out of the carrots using a peeler, just for a fun visual element, but this is definitely not necessary! You could just chop the carrots and roast with the other veggies. Cut the veggies in bite sized pieces and lay them on a baking tray. They will have different baking times if you are using this assortment of veggies. Asparagus and broccolini should be done in 15 minutes. You can remove these and continue baking the rest for 10 more minutes.
Making the broth
In this curry, i keep the broth and veggies separate until I plate it. That way if you have leftover broth you can just use it later on in the week. All you need for the broth is green curry paste (I used Thai kitchen), 2 cans of coconut milk, 1-2 tsp of soy sauce, and some fresh ginger. Optional add ins: throw in some cut jalapeno pepper, 2 kaffir lime leaves and 1 stick of lemongrass cut in half with the outer layer peeled off. I found lemongrass at my local Whole Foods, and the Kaffir lime was at a local thai/vietnamese grocery store in the freezer section. Even if you do not have those ingredients, the curry will taste delicious because they are mixed in to the curry paste, but I just happened to have them on hand.
Finish it off with a half a lime and you have a delicious broth to go with your curry! The curry base takes no more than 10 minutes to make!
For the tofu
Tofu can have multiple preparations. Some like to fry it on the stove, some like to dry fry it on a pan for a denser consistency. This time, I baked the tofu in with the veggies since I was roasting them anyway. Just drain and press your tofu for 1 hour to remove excess liquid. I press by putting the tofu between two plates and placing something heavy on top of it. Then cut it into cubes and lay on a baking sheet. Drizzle with olive oil and sprinkle some salt. Bake for 20 minutes, flipping the tofu half-way.
Rainbow Roasted Vegetable Green Curry Bowl
Ingredients
- 1 Block Firm tofu drained and pressed
- 1 bunch brocollini cut into pieces
- 1/2 bunch asparagus ends cut off
- 1 red bell pepper sliced
- 2 carrots peeled
- 1 small head purple cauliflower cut into bite sized pieces
- 2 cans coconut milk (full fat)
- 2 tsp soy sauce
- 1-2 tbsp green curry paste
- 1/4 inch nub ginger grated
Optional add ins
- 1 jalapeno sliced
- 1 stalk lemongrass peeled and cut into 2-3 pieces
- 2 kaffir lime leaves
Instructions
Roast the Veggies and Tofu
- Preheat the oven to 425° F.
- Prepare the veggies. and lay them on a baking tray with the exception of the carrots.
- On a separate baking tray, lay cubes of tofu.
- Drizzle with olive oil and sprinkle with salt.
- The asparagus and broccolini will only need around 15 minutes to cook. At 15 minutes, check if they are fork tender, remove the asparagus and broccolini.
- At the same time, flip the tofu pieces.
- Bake the remaining vegetables and tofu for an additional 10 minutes.
- In the last 5 minutes, add in the carrot strips. If using cut pieces of carrot, you can roast for the full 20-25 minutes.
Green Curry Broth
- While the veggies are roasting, add 1/2 can of broth to a pot and bring it to a simmer.
- Mix in 1-2 tablespoons of green curry paste (depending on spice tolerance). Mix well with a spoon until it is dissolved in the liquid.
- Add 2 tsp of soy sauce and 1 tsp salt.
- Add ginger and optional add ins: jalapeno, lemongrass, kaffir lime leaves
- Once this begins to thicken, add remainder of the coconut milk and reduce to a simmer for 5-7 minutes. Add water if it thickens up too much.
- Taste and adjust seasoning as necessary. Squeeze in about half a lime and remove from flame.
Assemble
- Assemble a bowl with a layer of veggies, some rainbow quinoa and a few ladles of the coconut curry. You could also use rice.
- Garnish with Thai basil or cilantro and black sesame seeds.
Notes
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