Ingredients
For the curry paste:
2 scallions, ends removed
1 medium avocado, peeled
¼ yellow onion, chopped
¼ packed cup cilantro leaves and stems
3 cloves garlic, peeled
1 small jalapeño, deseeded
1 tablespoon minced fresh ginger
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
zest of 1 lime
1 tablespoon fresh lime juice
1 teaspoon sweetener of choice
1 teaspoon salt
¼ cup water
For the noodles:
1 teaspoon coconut oil
¼ yellow onion, sliced
1 teaspoon salt, divided
1 yellow bell pepper, sliced
1 (14-ounce) can full-fat coconut milk
1 (14-ounce) block firm tofu, cut into 1-inch cubes
1 (8-ounce) package brown rice pad Thai noodles
1 medium bunch broccolini, stems removed
2tablespoons coconut aminos, divided
2 tablespoons lime juice
Chopped scallions, for topping
Instructions
For the curry paste, into a blender, add all ingredients and blend until smooth. Into a medium bowl, pour paste and set aside.
For the noodles, in a large sauté pan over medium heat, warm oil. Add tofu and cook til golden. Add onion and ½ teaspoon of salt and cook 1 minute, until onions begin to soften. Add bell pepper and cook 1 minute. Add curry paste and cook 1 minute. Add milk and 1 tablespoon coconut aminos. Cover, reduce heat to low, and cook curry for about 5 minutes.
In a large pot, cook noodles according to package instructions.
To curry, add broccolini, remaining coconut aminos, and lime juice. Cover and cook 5 more minutes, until broccolini is tender and bright green.
Into four serving bowls, add noodles and top with curry. Garnish with scallions.
Enjoy!
Wednesday, August 3, 2022
Spicy Avocado Curry
Labels:
Asian Cuisine
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