1 cup Cashews
1/2 cup Fresh Basil
3 tbsp Red Thai curry paste ( adjust according to taste)
1 can LITE Unsweetened Coconut can
1 can Unsweetened Coconut can (full fat)
1/2 cup Sweet-sour sauce (Picture attached)
2 tbsp Ketchup
2 tbsp Soy sauce
1 pack firm tofu
2 tbsp brown/cane sugar
1 tbsp lime juice
1 cup baby corn
1 cup Broccoli florets
2 cups colored peppers (cut in big squares)
1 cup carrot (cut up)
- Heat up 2 tbsp oil in a non-stick pan, and add the cashews to roast them lightly.
- Add the chopped basil and veggies once the cashews are roasted and let them sauté for a few minutes.
- Add the red Thai curry paste, salt to taste and mix it up really well.
- Let the mixture cook for about 5 minutes till the flavors are absorbed.
- Add the cans of coconut milk (the LITE can should be a little bit more liquid consistency and the full fat coconut milk can would be more creamy and a little thick).
- Once the curry cooks for 10-15 minutes on low, add chilli powder if needed and 1 tbsp lime juice.
- Add the crunchy roasted tofu or just simple drained tofu and let the curry cook for 10 more minutes!
- Serve with some brown/ white jasmine rice!
~Aloo Mutter Pinwheels~
W/ Pea Pesto and Guava Chutney Aloo Mutter PinWheels w/ Pea pesto and Guava Chutney 1 Pack of Puff Pastry Pea “Pesto”: 1 cup Green Peas (boiled and crushed into a coarse paste) 1 cup cilantro 1/4 cup mint leaves 1/2tsp Sugar 1 tsp chat masala 2 tbsp Lemon juice Salt and pepper to taste…
~Paneer Masala~
Green sauce: -Handful Cilantro (1/2 cup cilantro) -8-10 Mint leaves (1/4 cup mint) In a blender, blend together: handful of Cilantro, 8-10 Mint leaves, 2-3 green chillies, 10-12 cashews, 1/2 cup water. Set finely pureed “Green sauce” aside. 4 tbsp oil 1 tbsp Butter 1 tsp Cumin seeds 2-3 dry bay leaves + 1 clove…
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Soul N Spice 