Plantiful by Francesca Bonadonna

Author:Francesca Bonadonna
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2021-10-14T16:00:00+00:00

Kimchi is a salty and spicy Korean side dish that is made from fermented cabbage and other vegetables. You can find kimchi at most grocery stores. Be sure to check the ingredients, as some brands contain fish or shrimp paste. You can also make it at home if you prefer.

thai red curry roasted cauliflower bowl

Making a curry can seem overwhelming, but this bowl keeps it simple. Thai red curry paste is easy to find at most grocery stores and Asian markets. The spicy, savory flavor of the paste pairs nicely with the creaminess of the coconut milk. I prefer light coconut milk, but feel free to use full-fat coconut milk if you like—either one will give you a creamy curry. Combined with vegetables, tofu, and brown rice, this bowl is full of comfort and flavor.

Yield: 4 servings

Prep Time: 12 minutes

Cook Time: 45 minutes

1 cup (180g) brown rice

ROASTED CAULIFLOWER

1 large head cauliflower (about 28 ounces/795g), cut into florets

1 tablespoon olive oil

Dash of salt

Dash of ground black pepper

THAI RED CURRY

2 (13½-ounce/400ml) cans coconut milk

2 tablespoons Thai red curry paste, plus more if desired

2 cloves garlic, minced

2 cups (300g) fresh string beans, cut in half

Juice of ½ lime

2 tablespoons maple syrup

4 cups (170g) fresh spinach

TOFU

1 tablespoon toasted sesame oil

1 (16-ounce/454g) block extra-firm tofu

1 tablespoon low-sodium soy sauce

FOR GARNISH

1 tablespoon sesame seeds

½ lime, sliced

1. Place an oven rack in the top position. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.

2. In a medium-sized saucepan, combine the brown rice and 1¾ cups (415ml) of water. Bring to a boil, then simmer, covered, for 45 minutes, or until soft. When done, fluff the rice with a fork.

3. Meanwhile, place the cauliflower florets in a large bowl. Add the olive oil, salt, and pepper and toss to coat. Spread out the cauliflower on the lined baking sheet. Roast on the top rack in the oven for 20 minutes, or until tender and slightly browned.

4. While the rice and cauliflower are cooking, make the curry: Combine the coconut milk, curry paste, and garlic in a large, deep frying pan. Cook over low heat for 2 to 3 minutes, until the curry paste has dissolved. If you prefer a spicier curry, add more curry paste.

5. Add the string beans, lime juice, and maple syrup to the coconut milk mixture. Cook, stirring occasionally with a rubber spatula, for 7 minutes, or until the beans have softened and the curry has begun to thicken.

6. When the cauliflower is done, add it to the curry along with the spinach. Cook for 1 minute, until the spinach begins to wilt, using the spatula to mix it in. Cover with a lid until ready to serve.

7. Prepare the tofu: Remove the tofu from the package and drain the liquid. Wrap the tofu in a clean kitchen towel and press with your hands to remove the excess water. Cut the block of tofu into quarters. Cut each quarter into 4 rectangular slices, then cut each slice into 4 equal-sized cubes.

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