1½ tsp [7.5 ml] vegetable oil
1 yellow onion, chopped
Fine-grain sea salt
2 zucchini, cut into ½-in [1-cm] pieces
2 tsp [10 ml] red Thai curry paste
2/3 cup [160 ml] coconut milk
8 oz [225 g] firm tofu, cut into ½-in [1-cm] cubes
2 cups [500 ml] chopped cauliflower
12 asparagus spears, trimmed and cut into 1-in [2.5-cm] pieces
½ cup [125 ml] vegetable broth
Heat the vegetable oil in a large pot over medium heat. Stir in the onion and a big pinch of salt. Sauté until the onion starts to become translucent at the edges, a couple of minutes. Stir in the zucchini and cook for 1 minute more.
In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the onions and zucchini are well coated. Stir in the remaining coconut milk. Bring it to a simmer, then add the tofu, cauliflower, and asparagus. Cover and cook just long enough for the tofu to heat through and the asparagus and cauliflower to lose its raw edge, a couple minutes. Uncover and add the broth. Stir and taste. Season with salt to taste.
Note: This curry is meant to be an easy, last minute weeknight dinner solution: use whatever vegetables you have leftover in the fridge and adjust the cooking times accordingly.
Recipe Credit: Heidi Swanson, Super Natural Every DayYum