Vegetarian Thai Curry

More like the "yellow Thai curry," this recipe is very easy to make, and results are yummy. A great vegetarian dish for those nights when you just don't feel like meat. Serve with rice.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 372 Calories

Ingredients

• salt to taste
• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 1 teaspoon grated fresh ginger
• ½ teaspoon dried basil
• ½ teaspoon ground turmeric
• 1 (8 ounce) can baby corn, drained
• 1 (12 ounce) package extra-firm tofu, cubed
• 1 medium green bell pepper, diced
• 1 Thai chile pepper
• ½ teaspoon red chili powder
• 1 medium onion, cubed
• 1 (8 ounce) package fresh mushrooms, quartered
• 1 medium zucchini, cubed
• olive oil cooking spray
• 1 clove garlic, grated

Recipe Instructions

Step 1

Split chile pepper into 4 sections lengthwise, keeping it joined at the stem; set aside.

Step 2

Heat oil in heavy-bottomed pan over medium-high heat. Add ginger, turmeric, and chili powder; cook for 30 seconds. Add onion and chile pepper; cook until onion is translucent, 5 to 7 minutes. Add mushrooms, baby corn, zucchini, and bell pepper; cook and stir until all veggies are coated with turmeric mixture, 3 to 4 minutes.

Step 3

Stir in coconut milk, basil, and salt; bring to a boil, stirring occasionally. Cook until vegetables are soft, about 10 minutes. Turn off heat.

Step 4

Coat a separate pan with cooking spray and heat over medium-high heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Add tofu and pan-fry both sides until golden brown, about 5 minutes. Transfer to the curry mixture and bring to a boil; turn off heat and serve.