1/2 lb Foxy Organic Baby Bok Choy, halved lengthwise
1/2 cup Foxy Organic Cilantro leaves (approx.)
1 small head Foxy Organic Cauliflower
2 tbsp vegetable oil, divided
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/4 cup Thai green curry paste
2 tbsp brown sugar
1 tbsp fish sauce
1 can (14 oz) coconut milk
1 cup sodium-reduced vegetable broth
8 oz firm tofu, cubed
1 cup peas
1/2 tsp salt
1/4 cup crushed peanuts (optional)
1 lime, cut into wedges
Preparation
Heat 1 tbsp oil in Dutch oven or large saucepan set over medium-high heat;
cook garlic and ginger for 1 minute. Stir in curry paste, brown sugar and fish
sauce; cook for about 2 minutes or until fragrant.
Pour in coconut milk and
broth; bring to boil. Add tofu and bok choy. Reduce heat; cover and cook,
stirring occasionally, for 8 to 10 minutes or until tender. Stir in peas and
cilantro.
Meanwhile, separate cauliflower
into florets; grate on largest holes of box grater or pulse in food processor
until rice-like consistency.
Heat remaining oil in large
nonstick skillet set over medium-high heat; cook cauliflower and salt, stirring
often, for 8 to 10 minutes or until tender and golden brown. Divide cauliflower
among serving plates. Spoon curry over top. Sprinkle with additional cilantro,
and peanuts (if using). Serve with lime wedges.
