Tofu and Summer Vegetable Curry

Name: Tofu and Summer Vegetable Curry
Cuisine: Asian, Indian
Ingredients: 4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided; 1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½" cubes; Kosher salt; 2 medium onions, coarsely chopped; ⅓ cup red curry paste; 2 large zucchini, cut into ½" pieces; 1 large or 2 small Japanese eggplant, cut into ½" pieces; 8 oz. green beans, trimmed, cut into 1" pieces; 1 13.5-oz. can unsweetened coconut milk; Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Instructions

This quick vegetarian curry from Heidi Swanson is a great way to use a CSA’s bounty of eggplant and summer squash. Feel free to change that lineup depending on your haul. You can eat the curry as is, or ladle it over cooked noodles (how it’s pictured here) or rice to add some heft.

Updated at: Sun, 01 Nov 2020 12:58:27 GMT