Sign up to receive Jackie’s recipes right in your inbox!
summer vegetable coconut curry
by Jackie Newgent | July 22, 2015 | 13 Comments
July is one of the happiest months when it comes to the plentiful array of produce available. So this seasonally-inspired recipe takes advantage of what you’ll typically find at the farmers’ market right now, including zucchini, organic corn-on-the-cob, grape tomatoes, shallots, and baby spinach. If you like, make swaps for what’s “hyperlocal” in your area, such as heirloom cherry tomatoes, purple scallions, or dark leafy greens grown at a nearby farm (or your own backyard garden!) rather than grape tomatoes, shallots, or baby spinach, respectively.
Ladle the saucy vegetable-centric curry over steamed whole grains of choice, like brown rice or quinoa or a blend, to round out the meal. Serve it as a vegan dinner that’ll please everyone–on Meatless Monday or any day. Simply grab a fork, chopsticks, or spork and slowly savor every flavorful, fragrant bite of comforting summertime goodness in a bowl. And if you need someone to help you finish the curry, invite me, pretty please!
Calories saved: 700
Why it’s better for you? Overflowing with seasonal produce and way, way less saturated fat
Heat 1 tablespoon of the oil in a well-seasoned wok or extra-large, deep, (PFOA-free) nonstick skillet over medium-high heat. Sauté the tofu until golden brown on all sides, about 8 minutes. Transfer to a plate and set aside.
Heat the tea and the remaining 1 tablespoon oil in the wok or skillet over medium-high heat. Add the zucchini and corn and cook while stirring for 3 minutes. Add the tomato and shallots and cook while stirring until all vegetables are cooked through and begin to caramelize, about 7 more minutes.
Add the spinach and tofu and stir to evenly combine, about 1 minute. Add the curry-coconut sauce and stir until sauce slightly thickens, about 1 minute.
Sprinkle with the coconut chips and cilantro.
Per serving: 350 calories, 18g total fat, 6g saturated fat, 0g trans fat, 0mg cholesterol, 820mg sodium, 37g total carbohydrate, 7g dietary fiber, 18g sugars, 16g protein
COCONUT CURRY SAUCE:
Whisk together 3/4 cup light organic coconut milk ~ 3 tablespoons naturally brewed tamari soy sauce ~ 2 tablespoons coconut nectar (or honey) ~ 1 tablespoon rice vinegar ~ 2 teaspoons organic cornstarch ~ 1 1/2 teaspoons grated fresh gingerroot ~ 1 teaspoon hot Madras curry powder. This sauce can be made in advance and chilled. Bring to room temperature and whisk before use.