Keep Calm, Curry On: Lemon Grass Infused Coconut Curry

Keep Calm, Curry On: Lemon Grass Infused Coconut Curry

Hello, my name is Natalia and i’m a curry addict….especially coconut curry. Fair warning, this recipe does not involve anything hot/spicy because I can’t handle ANYTHING that is spicy. My personality is spicy enough, trust me. If you are one of those “I put hot sauce on everything” kind of people, good for you. Go out and get yourself some cayenne pepper and have a field day adding it, I hope you breathe straight fire. Otherwise, be prepared to enjoy the most amazing (and incredibly easy) coconut curry. The crispy tofu infused with lemon grass and quinoa is so comforting and delicious. Don’t just take my word on it, even though i’m right (like always), make it yourself and tell me what you think! I got most of my ingredients from Trader Joe’s.

Lemon Grass Infused Coconut Curry

Serves: 2 really hungry people and then some

  • 3 tbsp Trader Joe’s peanut sauce
  • 3 tbsp Trader Joe’s green curry sauce
  • 2 tbsp curry powder
  • 1 can of coconut milk (unsweetened, or sweeten, whatever you want really)
  • 1-2 tbsp Extra Virgin Olive Oil or Unrefined Coconut Oil
  • 1/2 block of firm tofu
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • 1/2 cup crimini mushrooms
  • 2 carrots, chopped into coins
  • 1 persian cucumber, diced
  • 1 yellow onion, diced
  • scallions, diced
  • 1-2 cups quinoa (I used red quinoa)
  • 5 cloves garlic, minced
  • 1 stalk lemon grass (leave whole and cut marks into the end to release the flavor)
  • 2-3 cups low sodium vegetable broth

For serving:

  • green onions, chopped
  • cilantro
  • lemon & lime juice
  • 1 avocado, cut into slices
  • handful of micro greens

Method:

  1. Cook quinoa as directed in pot, once done set aside.
  2. On a separate pan (sauce pan or pot works best) add olive oil or coconut oil and veggies: squash, zucchini, carrots, cucumber, onions, scallions, and garlic. Cover and cook on low for about 10 minutes or until done.
  3. Once vegetables are done, pour in the vegetable broth, coconut milk, curry powder, and curry and peanut sauce. Cover and cook on med-low for 15 minutes, stir occasionally. (add salt, peeper, lemon and lime juice to taste)
  4. While the curry is cooking, chop the tofu block into squares. Add olive or coconut oil to a separate pan, then add the tofu. Turn tofu on all sides, I like to add a little peanut sauce to them as well, cook until crispy. Set aside.
  5. Pour about a 1/2 cup of quinoa into each bowl that will be used for serving. Pour curry over the quinoa once finished. Add the tofu on top then layer green onions, avocado, micro greens, and cilantro. Add more lemon & lime juice to finish. Make sure you leave out the lemon grass! It is only in there to add flavoring.
  6. Store the rest in tupperware and keep the quinoa separate from the curry. It lasts up to a week in the fridge and makes a great lunch at work!

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