So, what do you get when you mix buttery avocados with creamy coconut and a heavy dose of spicy curry paste? You get something magical my friends. With half an avocado blended into the coconut sauce, and another half chunked into the dish amidst carrots, green beans, tofu, and zucchini, this is one curry that is sure to leave vegans wondering if you’ve slipped them some butter.
The hardest part about this recipe is that you have to throw a few things into the blender, and really that’s not very hard. And while this dish sounds really uber rich and fattening, it’s not that bad if you use reduced fat coconut milk. Also, avocados and coconuts are sources of unsaturated fats, and thus considered sources of healthy oils. So don’t feel bad about eating all that spicy richness, enjoy it!
- Curry:
- ½ large avocado
- 14 oz reduced fat coconut milk
- ½ cup water
- 2-3 Tbs Red Curry Paste (3 is pretty hot)
- ½ lime, juiced
- Stir Fry:
- 8 oz tofu, cubed
- 2 cups green beans
- 1 carrot, cut into batons
- 1 zucchini, cubed
- 1 cup good sized basil leaves
- ½ large avocado (or another small one)
- Combine the curry ingredients in a blender and blend until smooth. If it’s too thick, add a little more water. Pour into a large sauce pan and bring to a boil, stirring occasionally. Add the tofu, green beans and carrot and reduce heat to a simmer. Cover and cook for about 15 minutes, until the beans and carrot are well cooked. Remove the lid and stir in the zucchini, avocado and basil. Cook, until the basil is wilted. Serve over rice, noodles, or quinoa.
