Thai Style Laksa Curry (Serves 4)
200 grams organic firm tofu, cut into bite size cubes
1 tablespoons nutritional yeast
1/2 tablespoon dried parsley
1/2 tablespoon tamari
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon chilli sauce
1/2 teaspoon cold-pressed extra-virgin olive oil
2 tablespoons of water
4 cup mushrooms, halved
1/2 red capsicum, cut into bite size pieces
1/2 green capsicum, cut into bite size pieces
A few dashes of onion powder
A few dashes of garlic powder
A few dashes of pepper
1/2 teaspoon olive oil .
1 teaspoon coconut oil
1 cloves garlic, peeled and minced
1 whole brown onion, peeled and sliced
1 green chilli, sliced
2 tablespoons Thai green curry paste (ensure there are no fish products on ingredients list)
2 tablespoons of peanut butter
1 teaspoon coriander
1 teaspoon turmeric
1 tablespoon tamari
1/2 red cabbage, thinly sliced
1 bunch of broccolini, stalks removed
1 bunch of asparagus, stalks removed
6 green beans, sliced
1 bunch of bok choy, base removed
270 ml premium coconut milk
3 1/2 cups of vegetable broth
2 tablespoons of lemon juice
Mix A) and transfer to a baking tray.
Mix B) and transfer to the same baking tray. Place baking tray in the oven for 30 minutes at 175 C.
For C), heat oil and cook garlic, onion, and chilli until the onion is translucent. Add curry paste, peanut butter, coriander, turmeric, and tamari and stir for a minute. Add all vegetables (except bok choy) and cook until broccolini turns a dark green. Add coconut milk and vegetable broth. Stir until thickened. Add lemon juice and bok choy and stir for a minute. Add cooked A) and B. Serve with basmati rice or soba noodles.
There is nothing better than seeing the beautiful smiles on the faces of the ones that you love after they ate your food. Thank you for family 🙏.
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