Recipe Name Thai curry with veggies and tofu Submitted by lisichance Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 1 medium (2-1/2" dia) Onion, chopped 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, chopped 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) green pepper, finely chopped 1 head, small (4" dia) Cauliflower 1 small zucchini 2 cups chickpeas (15oz can) 1 block Tofu, firm 1 tablespoon canola oil 1 teaspoon sesame oil 2 cans (15 oz) coconut milk, canned, low fat 2 tablespoons curry powder (or 1 tbsp of red curry paste) 1 cup, pieces or slices Mushrooms, Sliced 1 package (12 oz) bean sprouts 1 cup, chopped Carrots, raw 1 tablespoon peanut butter 2 heads Cabbage, baby bok choy, raw, 4-5 stalks, cut into 1 1/2 inch pieces Steps Sequence Step 1 Slice or chop, as appropriate, vegetables. 2 Slice tofu into narrow strips 3 sautee tofu in oils until pale golden on either side 4 Remove tofu from pan, put in vegetables (except bean sprouts), onions first and then carrots, and then all others. Add about 1/3 cup water and put lid on pan and let veggies steam for about ten minutes. 5 Mix curry powder/paste with peanut butter and coconut milk and add to pan. Bring to slow boil. 6 Put in bean sprouts, simmer for 5 more minutes. 7 Serve with rice or noodles.