Coconut Curry with Tofu + Veggies

This comforting Coconut Curry is one of my go to's when I am in the mood for a dish with a soupy consistency along with a side of grain. Brown/white rice pair well. I always make extra curry so there is enough for leftovers the next day. I add chicken broth to my curry which adds so much more flavour to the dish.

Ingredients;

• 1 can of light coconut milk
• Half an onion/2 shallot
• A tsp of sea salt
• Ginger
• A tsp of garlic
• A tsp of chestnuts
• 1 cup shiitake mushrooms
• 1 cup spinach
• A few bunches of baby bok choy
• 1 box of firm organic tofu
• A splash of tamari sauce
• A splash of fish sauce
• Brown/White rice

Preparation;

In a medium to large pan add two teaspoons of olive oil, thai curry paste, saute the paste in the oil for a few minutes till the paste looks a little darker in colour. Add a splash of gluten free tamari sauce and a splash of gluten free fish sauce. Add the shallots, ginger and garlic and saute on medium for a few more minutes. Now add the chestnuts, sliced shiitake mushrooms, spinach, bok choy and saute for a few more minutes till the greens look semi-cooked. Then gently pour in the coconut milk into the pot and fold the vegetables into the milk. Add 1/4 cup of bone broth now. I usually let it sit on medium to high till it comes to a boil and turn off the heat. Lastly, add in the tofu and let it sit in the medley for 7-9 minutes as we do not want to over cook the tofu. 

Curry is always enjoyed when served hot with a bowl of rice. Hope this recipe tickles your chi and brings you a lot of comfort and joy in mind, body and spirit.