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Rainbow Roasted Vegetable Green Curry Bowl

Prep Time15 minutes
Cook Time20 minutes

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

For a thinner curry, add vegetable broth.