I make this curry lighter by making my own cashew-coconut milk, but you can make it richer by using 2 cups of lite coconut milk instead. Or reduce the fat even more by using unsweetened almond or soy milk.
114-ounce packageextra-firm tofucubed and lightly pressed(see variations below)
4cupsswiss chard leavesthinly sliced (see variations below)
1bunch asparagusends trimmed and stalks cut into 1-inch pieces
Juice of half a lime
1teaspoonsugaragave nectar, or sugar substitute
salt to taste
2tablespoonschopped fresh cilantroto garnish
Instructions
Place the cashews and coconut into a 2-cup measure and add water to reach the 2-cup line. Allow them to stand as long as possible, preferably several hours (but 20 minutes will do in a rush). When ready to use, transfer to a blender and blend at highest speed until as smooth as possible. Add cornstarch and blend again to combine. Set aside.
Heat a large, non-stick wok or pan and add the onions. Cook until they begin to soften, adding a splash of water if necessary to prevent sticking, and then add the garlic and curry paste and cook for another minute.
Blend the coconut mixture again briefly and add it to the wok. Stir in the vegetable broth, soy sauce, and tofu. Bring to a boil. Reduce the heat and simmer for 5 minutes.
Add the Swiss chard and asparagus and stir well. Cover and simmer, stirring often, until vegetables are tender but asparagus is still slightly crisp. Stir in the lime juice and sweetener and add salt to taste. Serve over brown rice, garnished with chopped cilantro.
Notes
Variations:Instead of uncooked tofu, you may use baked tofu or 2 cups of shelled edamame. Also, you can reduce fat by using lite tofu.Instead of chard, use 4 cups of any green leafy vegetable that you like; bok choy, mizuna, and other Asian greens are particularly good.