Vegetarian Thai Curry Bowl

by Michele Pesula Kuegler | January 20th, 2020 | Healthy Cooking, Main Dishes, Recipes, Vegetarian
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All sorts of flavors and textures in this bowl filled with season tofu, caramelized onions, roasted sweet potato and broccoli and topped with pineapple

Vegetarian Thai Curry Bowl

Michele Pesula Kuegler

A warm & filling meal that’s healthy as well

Prep Time 6 hrs
Cook Time 25 mins
Total Time 6 hrs 30 mins

Course Main Course

Servings 4

Ingredients

  

  • 1-1/2 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup red curry paste
  • 1/4 cup water
  • 1 14-ounce package extra firm tofu pressed to remove moisture
  • 2 sweet potatoes peeled
  • 1 teaspoon curry powder
  • Salt & pepper
  • 1 cup sliced sweet onion
  • 4 cups broccoli florets
  • 2 cups diced pineapple
  • 1/3 cup plain yogurt
  • 1 tablespoon hot sauce

Instructions

 

  • Combine vinegar, soy sauce, curry paste, and water, stirring well.
  • Cut tofu into slices, and transfer to a bowl.
  • Top with sauce, and allow to marinate for at least 6 hours.
  • Preheat oven to 400.
  • Cut sweet potatoes into 3/4” dice.
  • Spray rimmed baking sheet with nonstick cooking spray.
  • Place diced sweet potato on tray, top with 1/2 tablespoon olive oil, and toss to coat.
  • Sprinkle curry powder over sweet potatoes, and season with salt and pepper, if desired.
  • Bake for 10 minutes.
  • Bring a pot of salted water to a boil.
  • Toss onion with 1 teaspoon olive oil.
  • Remove tray from oven, add onions, and bake for another 10 minutes.
  • Heat a frying pan over medium heat.
  • Place broccoli florets in boiling water, and cook for 2-3 minutes or until just fork tender.
  • Place marinated tofu slabs in frying pan, cooking for 2-3 minutes per side.
  • To serve: Make 4 quadrants in a bowl for sweet potatoes, onions, broccoli, and tofu. Top with diced pineapple.
  • Combine yogurt and hot sauce,
  • Top individual bowls as desired when serving.

Keyword healthy bowl, vegetarian
Tried this recipe?Let us know how it was!

January has been a blur of activity in my home. Between the comings and goings of our kids, who were home for the holidays, there has been the typical routine of work: recipe testing, photographing, writing, and editing; research for my future wine project; day to day management of both our stable community and aftercare for our horses. Plus, one more thing: getting ready to move.

My husband and I were supposed to spend 2019 deciding where we’d live next. We didn’t do that. So, sometime last summer I suggested we put everything in storage and spend 2020 exploring the US to see where our next home(s) should be. And here we are, almost ready to embark on that adventure.

So, in addition to the hats that I normally wear, I’ve been working on the move. A good amount of our belongings will go into storage, as we will live in furnished homes for the year. However, it’s also time to purge, so I’ve been selling items, making donations, and discarding used items. Yes, it’s been a busy January, but it’s a great sort of busy knowing that we get to go on this adventure together and figure out where we want to live.

Of course, just because I’m packing doesn’t mean that my cooking can lag. Not at all. In fact, the kitchen will be the last room I pack fully. Sure, some lesser used items were put in boxes early in the month, but my daily use items were available until a few days before the movers arrive.

These bowls were tested early in the month when my daughter was still home. I made the sauce with almond yogurt, so that they were vegan, which is how she eats. Honestly, used as a sauce on these bowls, I don’t think anyone would know it’s not dairy-based yogurt.

Now, we’re down to just the two of us here in Manchester. Next week, weather cooperating, I’ll be in Hot Springs, Arkansas in my new, for-a-few-months home. Don’t fear! I’ll still be cooking and writing there, just from somewhere that’s slightly warmer and a lot farther south.

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