Hearty Vegetable Curry with Tofu

This Hearty Vegetable Curry combines the comforting flavors of sweet potatoes, butternut squash, and kale with protein-rich tofu and a medley of beans. Enhanced by aromatic spices and creamy coconut milk, this dish offers a delightful balance of textures and flavors, making it a nutritious and satisfying meal. It's entirely plant-based, gluten-free, and packed with fiber, making it perfect for a wholesome dinner.

Ingredients:

• 1 leek, sliced
• 1 sweet potato, cubed
• 2 cups cubed butternut squash
• 2 shallots, minced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 cups kale, chopped
• 1 cup green beans, trimmed
• 4 cups veggie broth
• 1 can diced tomatoes
• 1 cup celery, chopped
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup rice (jasmine or basmati)
• 1 cup cherry tomatoes, halved
• 1 cup mixed lentils (red, green, or brown)
• 1 block firm tofu, cubed
• 2 tablespoons curry paste
• 1 cup frozen broccoli
• 1 cup frozen corn
• 1 cup plant-based milk
• 1 cup coconut milk
• 1 cup frozen peas
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced leek, minced shallots, and garlic, sautéing until fragrant and translucent.
2. Stir in the cubed sweet potatoes, butternut squash, and carrots. Cook for about 5 minutes, stirring occasionally.
3. Add the veggie broth and canned tomatoes to the pot. Bring to a boil, then reduce heat to a simmer.
4. Incorporate the mixed lentils and rice. Simmer for about 20 minutes, or until the lentils and rice are tender.
5. Add the kale, green beans, frozen broccoli, frozen corn, and frozen peas. Stir in the curry paste, coconut milk, and plant-based milk. Cook for an additional 10 minutes until the vegetables are heated through.
6. In a separate pan, sauté the cubed tofu until golden brown and crispy on all sides. Season with salt and pepper.
7. Gently fold the crispy tofu into the curry just before serving. Adjust seasoning if necessary.
8. Serve hot, garnished with halved cherry tomatoes.