Vegetarian Coconut Curry With Tofu

Name: Vegetarian Coconut Curry With Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 0 ciliantro leaves to taste as garnish; 2 teaspoons brown sugar; 355 milliliters canned coconut milk; 0 pean nut oil, as needed for wok; 473 milliliters cauliflower, cut into florets; 3 teaspoons thai style chili paste, or to taste; 59 milliliters dry shredded baking-type coconut, unsweetened; 4 clv garlic, peeled and minced; 1 3-inch piced ginger, peeled and thinly sliced; 1 green bell pepper, de-seeded and sliced; 0 juice of 1 lime; 5 kaffir lime leaves; 1 small onion, cut into 1/4-inch dice; 1 red bell pepper, de-seeded and sliced; 237 milliliters snow peas, left whole or cut in half; 3 Tbsps soy sauce; 473 milliliters firm tofu, drained and cut into cubes; 473 milliliters vegetable stock; 1 small sweet potato or yam, peeled and cubed in 3/4-inch pieces; 237 milliliters mushrooms, sliced or left whole if small

Vegetarian Coconut Curry With Tofu is a gluten free and vegan recipe with 6 servings. One portion of this dish contains around 11g of protein, 18g of fat, and a total of 337 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Indian food. If you have piced ginger, snow peas, chili paste, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Indaba Chenin Blanc. It has 4 out of 5 stars and a bottle costs about 12 dollars.