Thai Curry
with Vegetables and Tofu
Brava
Serving Size 6
Active Time:
~20 min
Total Time:
~50 min
Ingredients
1½ cups diced yellow onion (about 1 medium onion)
2 cloves garlic, minced
1 tablespoon grated or minced fresh ginger
1 bell pepper, seeds and ribs removed and thinly sliced
2 tablespoons Thai curry paste (red, green or yellow)
1 can (14 oz) coconut milk
1 package firm tofu, drained and cut into 1-inch pieces
2 zucchini, cut into ½-inch rounds
2 cups quartered cremini mushrooms
2 cups cooked rice for serving (optional)
Lime wedges for serving (optional)
Chopped fresh herbs such as cilantro, Thai basil or mint for serving (optional)
From Your Pantry
cooking oil
kosher salt
Equipment
Brava Chef's Pan
Nutrition Information
Allergens: Soy
Keywords
Lunch
Dinner
Vegetarian
Whole30®
Brava Accessory
Chef's Pan
Dairy Free
Gluten Free
Recipes
Thai
Tofu
Vegan
Vegetables
1
Sear vegetables & curry paste
- In Brava Chef’s Pan, stir together onions, garlic, ginger, bell peppers, curry paste, 3 tablespoons cooking oil and a pinch of salt.
- Slide Chef’s Pan, uncovered, into top oven shelf.
- Press green button to begin cooking.
- Note: You will add additional ingredients after 15 minutes.
2
Add remaining ingredients
- Once Brava notifies you, carefully remove Chef’s Pan from oven.
- Add coconut milk, tofu, zucchini and mushrooms; stir well.
- Slide Chef’s Pan, covered, into top oven shelf.
- Press green button to continue cooking.
3
Garnish and serve
- When your food is done, carefully remove Chef’s Pan from oven.
- Serve with rice, lime wedges and herbs, if desired.
