Spicy Thai Tofu Curry Recipe

Name: Spicy Thai Tofu Curry Recipe
Total time: 180 min
Ingredients: 1 cup unsweetened coconut cream; 1 cup coconut water; 1 1/2 tablespoons curry powder; 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne; 1 serrano peppers or 1 finger chili, minced; 1 tablespoon litehouse freeze dried lemongrass; 1 teaspoon fresh grated ginger; 4 garlic cloves, grated; 3 tablespoons tamari; 2 baby leeks or 1 large leek, thinly sliced; 1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh); 1 purple sweet potato, peeled and diced; 1 delicata squash, peeled, seeded and diced; 1 1/2 lbs firm tofu, cut into 1/2-inch cubes; 1 cup unsweetened cashew milk; 1 (8 ounce) can shredded bamboo shoots; 7 ounces snow peas, halved; 1 green bell pepper, sliced; 10 ounces baby spinach leaves

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Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or h

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Ingredients

1 cup unsweetened coconut cream
1 cup coconut water
1 1/2 tablespoons curry powder
1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
1 serrano peppers or 1 finger chili, minced
1 tablespoon litehouse freeze dried lemongrass
1 teaspoon fresh grated ginger
4 garlic cloves, grated
3 tablespoons tamari
2 baby leeks or 1 large leek, thinly sliced
1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
1 purple sweet potato, peeled and diced
1 delicata squash, peeled, seeded and diced
1 1/2 lbs firm tofu, cut into 1/2-inch cubes
1 cup unsweetened cashew milk
1 (8 ounce) can shredded bamboo shoots
7 ounces snow peas, halved
1 green bell pepper, sliced
10 ounces baby spinach leaves