Asian

Kitchen Sink Vegetable Curry is for Dinner.

Kitchen Sink Vegetable Curry takes 40 minutes to prepare.

Kitchen Sink Vegetable Curry takes 125 minutes to cook.

Kitchen Sink Vegetable Curry makes 10 servings.

The ingredients for Kitchen Sink Vegetable Curry are:

350 g (1 block) extra firm tofu (I used President?s Choice?s low fat extra firm)
4 cups premium, full-fat coconut milk (not the ?milk alternative? kind), well shaken
1 cup low-sodium vegetable broth
2 tbsp red Thai curry paste
1 tbsp Sriracha sauce
? tbsp Kosher salt
? tsp black pepper
1 tbsp turmeric
1 tsp minced fresh ginger
1 tbsp sweet paprika
1 ? lbs peeled and cubed sweet potatoes
4 large Vidalia onions, sliced into half-moons
250 g carrots, cut into thick ?coins?
2 ? cups chopped cauliflower (include the stems)
8 oz canned water chestnuts, drained
2 large zucchini, cubed
2 cups chopped broccoli (include the stems)
250 g green beans, cut into 1? pieces
3 stalks green garlic, minced
3 green onions, minced
5 cups cooked Brown Basmati rice, for serving (I used a brown and wild rice medley)
Minced lime (or Thai) basil, for serving

Here is how you make Kitchen Sink Vegetable Curry:

Drain the tofu and wrap well in a clean dishcloth. Place under a heavy weight and let stand at least 2 hours (basically while you?re preparing the rest of the curry).Combine the coconut milk and broth in a large, deep pot and bring to a simmer.Stir in the curry paste, Sriracha, salt and spices and cook 3 minutes. Add the sweet potatoes, onions and carrots. Cover and cook 20 minutes, stirring occasionally.Stir in the cauliflower, water chestnuts, zucchini and broccoli. Re-cover and cook 15 minutes).Stir in the tofu, green beans and green garlic. Cook (uncovered) until the vegetables are cooked and the liquid is reduced, about 15-20 minutes.Stir in the green onions.Serve over rice with minced lime (or Thai) basil.Serving Size: Serves 10 over riceNumber of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Kitchen Sink Vegetable Curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 454.4

• Total Fat: 19.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,287.0 mg
• Total Carbs: 53.8 g
• Dietary Fiber: 8.4 g
• Protein: 13.9 g

Kitchen Sink Vegetable Curry is Asian cuisine.

The dietary needs meet for Kitchen Sink Vegetable Curry is Vegan