The vegetable curry recipe I'm obsessed with making...

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Cut the red onion into quarters, chop the broccoli and red bell pepper into bite-sized pieces, halve the baby corn, and cut the smoked tofu into bite-sized cubes.
3. Toss the vegetables in a large bowl with a drizzle of avocado oil, spread them on a parchment-lined baking tray and roast for 15 minutes.
4. Heat a sauté pan over medium heat. Add the coconut oil, then the red curry paste, and fry for about 1 minute.
5. Add the water, then the tamarind paste, peanut butter, soy sauce, dark soy sauce and maple syrup, stirring well.
6. Add the coconut milk and stir. Bring to a boil over high heat, then reduce to medium-low and simmer gently for about 5 minutes.
7. Add the roasted vegetables to the pan, turn the heat to medium and stir well. Simmer for about 1 minute.
8. Plate the curry and top with crushed roasted peanuts, a squeeze of lime juice and cilantro. Serve with steamed rice.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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