Vegetarian Red Curry Stew
This Vegetarian Red Curry Stew is perfect for those who are looking for a hearty and filling meal that's also vegetarian-friendly. The combination of flavorful spices, fresh vegetables, and protein-rich tofu makes this dish a true winner.
To start, we will need a few key ingredients, including broth, coconut milk, red curry paste, olive oil, tofu, onion, garlic, ginger, snow peas, matchstick carrots, shredded cabbage, bamboo shoots, water chestnuts, eggplant, lime, scallions, chili peppers, salt, and black pepper. You can use any broth of your choice, including vegetable, chicken, fish, or bone broth. First, we will heat a large saucepan on medium heat and grease it with olive oil. Then, we will add the minced onion, garlic, and ginger and let them cook until translucent and soft. After that, we will add the red curry paste and mix it until everything is fully coated. Once the paste is mixed in, we will add our broth and coconut milk to the pan and let it simmer. Next, we will add the eggplant, snow peas, shredded cabbage, and matchstick carrots to the pan. In a separate pan, we will sauté the tofu until it's golden and crispy. Once the liquid in the pot reaches a strong simmer, we will add the cubed tofu to the pot and allow the mixture to simmer for another 10 minutes. We will finish off the dish by adding the water chestnuts and bamboo shoots and letting it simmer for an additional 10 minutes.
Finally, we plate the curry with rice of our choice, garnish it with scallions and a squeeze of fresh lime juice, and enjoy! This dish is perfect for meal prep and can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 8 weeks. Thank you for joining me on this recipe adventure! I hope you enjoy making and eating this delicious Vegetarian Red Curry Stew as much as I do. Don't forget to tag me in your photos and let me know how it turned out. Happy cooking!
4 Cups of broth (one large carton); I use vegetable broth but you can use chicken broth, fish broth, or even bone broth,
1 can full fat coconut milk, about 14 Fl oz
3 Tbsp red curry paste
4 Tbsp olive oil
1 Block of extra firm tofu, drained and diced into 1/2" cubes
1/2 large white onion, minced
2 cloves garlic, minced
1 nub of ginger (about a square inch in size), peeled and grated
1 Cup Snow Peas
1 Cup matchstick carrots
1 Cup shredded cabbage
1/2 Cup Bamboo Shoots
1/2 Cup Water chestnuts
1 Large Eggplant, cubed
2 scallion stalks (optional to garnish),
1-2 Chili peppers (optional if you like spice but I think this makes the dish special, 1 chili pepper brings a very mild heat)
1 Tbsp salt
1 tsp black pepper
Heat a large sauce pan on medium heat and grease the pan with 2 Tbsp olive oil.
Add to the pot your finely minced onion and allow the onion to cook for 2 minutes, then add your finely minced garlic and ginger.
Once the onion, garlic and ginger are translucent and starting to become soft, add to the pot your red curry paste and mix until everything is fully coated.
Add to the pot your broth of choice and coconut milk mix to combine and then allow the mixture to sit until the liquid reaches a simmer.
Add the eggplant, snow peas, shredded cabbage, and matchstick carrots.
In a separate sauté pan, add 2 tbsp of olive oil and heat over medium heat for 2-3 minutes. Add the tofu and sear for 7-10 minutes, flipping halfway through to create a golden crust.
Once the liquid in the pot reaches a strong simmer, add your cubed tofu to the pot; If you are using chili peppers, add the chili peppers to the liquid as well.
Allow the broth to come back to a boil, lower the heat and allow it to simmer for 8-10 minutes.
Add the water chestnuts and bamboo shoots and simmer for an addition 10 minutes.
Plate your curry with rice of choice, garnish with scallions and a squeeze of fresh lime juice, and enjoy.
Storage: store in an airtight container in the fridge for up to 1 week or in the freezer for up to 8 weeks.