Ingredients:
1½ teaspoons olive oil
1 large onion, coarsely chopped
3 ounces, green beans, trimmed, cut into 2-inch pieces
2 summer squash, trimmed and cut into ½-inch slices
1 medium garlic clove, minced
2 teaspoons red Thai curry paste
¾ cup coconut milk
8 ounces firm tofu, cut into ¾-inch cubes (optional)
2 cups cauliflower florets, coarsely chopped
About ¾ cup low-sodium chicken or vegetable broth
Directions:
- In a large saucepan or Dutch oven, heat the oil on medium-high heat. Add the onion and green beans. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add the squash and garlic and cook for 1 minute.
- In a small bowl, combine the curry paste and 2 tablespoons of the coconut milk; stir until well combined. Add the curry paste to the vegetable mixture, along with the rest of the coconut milk. Bring to a simmer; reduce the heat to medium. Add the tofu and cauliflower. Simmer, covered, until the vegetables are tender-crisp and tofu is heated through, about 3 minutes, reducing the heat if it is bubbling too vigorously. Add enough broth to make a thick, but somewhat soup-like consistency. Stir and season with salt. If desired, top each serving with a little chopped fresh cilantro.
Serves 4