Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:
1/2 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets (3-4 cups)
1 bunch green onions, diced
1 15-ounce can coconut milk
1/3 cup water or vegetarian broth
2 tablespoons red curry paste
2 tablespoons natural creamy peanut butter (or cashew butter)
1/2 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 red bell pepper, julienned
1 15-ounce can chickpeas, rinsed and drained
1/2 cup frozen peas
 
To garnish:
Fresh cilantro
Sliced green onion
Chopped peanuts or cashews
 
Place a large deep 10-inch skillet or a large pot over medium high heat. Add coconut oil, garlic, and ginger and cook for 30 seconds. Then add carrot, cauliflower, and green onions, and sauté for 3-5 minutes until cauliflower begins to turn a slight golden brown and green onions soften.
 
Add coconut milk, water/broth, curry paste, peanut butter, soy sauce, turmeric, cayenne pepper, and salt, and stir well to combine. Stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes. Taste and adjust seasonings as necessary.
 
Before serving, stir in frozen peas and simmer an additional minute. Garnish with cilantro, green onion, and chopped peanuts/cashews.
 
Serves 4.
 
From Ambitious Kitchen blog

Thai Tofu Curry with Squash and Spinach

1 14-ounce block firm tofu, drained
1 tablespoon vegetable or coconut oil
1 large yellow onion, diced
1 1/2 teaspoon ginger, grated
1 1/2 pounds butternut or kabocha squash, seeded and cut into 1-inch cubes
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Salt to taste 
2 teaspoons brown sugar
1 teaspoon fish sauce (optional)
1 cup vegetable or chicken stock
1 cup coconut milk
4 to 5 ounces baby spinach leaves 

Garnish: Thai basil leaves, roasted and crushed peanuts, fresh cilantro leaves, lime wedges

Cut tofu into 1/2-inch slices.  Sandwich the slices in a single layer between paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible.  Cut the slices into 1/2-inch cubes.  Set aside.

Select the high Saute setting on the Instant Pot, and add the oil to the pan.  Add the onion and saute until lightly browned.  Add the ginger and squash cubes and saute for a few more minutes.  Add the red curry paste and curry powder, along with a little salt.  Stir until the curry paste evenly coats the squash.  Add the brown sugar, fish sauce, and vegetable or chicken stock.

Secure the lid of the Instant Pot, and set the pressure release valve to sealed position.  Press the Cancel button to reset the cooking program, then select the Pressure Cook setting and set the cooking time for 1 minute at low pressure.  

When the cooking program ends, perform a quick pressure release by moving the pressure release valve to the vent position.  Open the pot and stir in the coconut milk, then add the tofu and spinach.  Press the Cancel button to reset the cooking program, then select the Saute setting.  Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu.  Press the Cancel button to turn off the pot.  Garnish curry as desired, and serve with rice.

Serves 4.

Assembled from several recipes, including Thai Butternut Squash Curry from CurryTrail blog

Massaman Curry with Sweet Potato, Tofu, and Peanuts

1 large sweet potato (about 8 to 10 ounces), peeled and chopped into 1/2-inch cubes
6 ounces firm or extra-firm tofu, cubed
Canola oil for frying
1 can (19 ounces) unsweetened coconut milk
1 cup Vegetarian Massaman Curry Paste
1 cup canned vegetable broth
1/2 cup roasted unsalted peanuts
3 tablespoons golden brown sugar
3 tablespoons Thai thin soy sauce or any good light soy sauce
1 tablespoon fish sauce

Steam the potato over boiling water just until tender, about 5 to 6 minutes.  Meanwhile, dry the tofu on paper towels, then fry in a little canola oil until golden.  Set both potato and tofu aside.

Skim the thick cream from the top of the canned coconut milk into a soup pot, reserving the milk.  Set the pot over medium-high heat.  Stir in the curry paste until blended and bring to a low boil.  Cook, stirring constantly, for 2 minutes.  Add the steamed sweet potato, fried tofu, reserved coconut milk, and vegetable broth.  Cook for 2 minutes, stirring often.  Add the peanuts and sugar and stir until the sugar is dissolved and blended.  Add the soy sauce and cook for 30 seconds.  Remove from heat and stir in the fish sauce.

Serve with steamed rice.

Serves 4.


From True Thai by Victor Sodsook, with minor changes

Vegetarian Massaman Curry Paste

2 cardamom pods, husked
1 1/4 teaspoons whole cumin seed
1 1/2 tablespoons whole coriander seed
1/4 teaspoon whole black peppercorns
2 whole cloves
1/4 teaspoon ground cinnamon
1 large stalk lemongrass, tough outer leaves discarded, lower stalk trimmed to 3 inches and finely sliced
1 tablespoon finely chopped, peeled, fresh galangal or ginger
1/4 cup chopped garlic
1/3 cup chopped shallots
1 tablespoon chili paste
3 tablespoons creamy peanut butter

Combine cardamom, cumin and coriander seeds in a small skillet.  Dry-roast the spices over medium heat for 3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning.  Transfer the spices to a small bowl and set aside to cool.

Combine the peppercorns, cloves, cinnamon, and roasted spices in a large, heavy mortar and grind to a powder.  Transfer the ground spices to the bowl of a food processor fitted with a metal blade.

Put the lemon grass and ginger in the mortar and pound for a few minutes to break down the fibers.  Transfer the crushed mixture to the food processor.

Pound the garlic and shallots in the mortar until just crushed and transfer them to the food processor.  Add the chili paste and peanut butter.  Process the ingredients until a rich, moist paste forms, adding water as necessary and stopping occasionally to scrape down the sides of the work bowl.

The paste can be stored in an airtight container in the refrigerator for 1 month, or in the freezer for up to 3 months.

Makes about 1 1/2 cups.


From True Thai by Victor Sodsook