Be Wise Ranch: Thai Red Curry with CSA Box Veggies and Tofu over Brown Rice

ingredients

• 1-2 generous tablespoons coconut oil
• 1/2 onion, sliced
• 4 stalks celery, sliced
• 2 carrots, peeled and sliced on the bias
• 1 head of broccoli, cut into small crowns
• 1/3 of a head of cabbage, cut into pieces
• 1 bunch swiss chard or other greens, cut into pieces
• Sprouted organic tofu; 1 package, diced into cubes
• 1 can coconut milk
• 3 cups almond milk, chicken stock, or water (for creamier go with almond milk, thinner go with water/stock)
• 2-3 tablespoons red curry paste (purchase at market in thai section; Thai Kitchen brand is good)
• a few dashes of thai fish sauce
• 1-2 tablespoons brown sugar or agave
• fresh herb tops like cilantro and basil
• lime juice to taste
• cooked brown rice

Preparation

Heat your sauce pan on medium high heat. Add coconut oil and melt, add onion, carrot, celery. Cook a few minutes. Add broccoli and cabbage, cook another minute or two. Add curry paste and stir, add coconut milk and other liquid to cover veggies. Simmer and stir in curry until incorporated. When veggies are mostly cooked, add tofu, cabbage, and swiss chard and cook an additional 5 minutes. Season with fish sauce, sugar, and lime juice. Throw in fresh cilantro or basil before serving, if you have. Serve over brown rice. Serves 4.

For the health benefits of coconut oil, see http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html