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88 SAVORY SAUCES, MARINADES AND CONDIMENTS
TOFU
CARROT CURRY
1 pound carrots, ends trimmed
2 medium sweet potatoes (about
3
4 pound),
peeled and quartered
1 apple, quartered and cored
1 clove garlic
1 inch fresh ginger, peeled
2 teaspoons extra virgin olive oil
1 tablespoon Thai red curry paste
3 cups vegetable broth
1 cup light coconut milk
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 package (14 ounces) firm or extra firm tofu,
drained and cut into cubes
1 Assemble KitchenAid
®
Slow Juicer with fine pulp
screen. Juice carrots, sweet potatoes, apple, garlic and
ginger. Measure 1 cup juice.
2
Heat olive oil in medium saucepan over medium heat.
Add curry paste; cook and stir 1 minute or until fragrant.
Add juice and broth; bring to a simmer. Stir in coconut
milk, lime juice and soy sauce. Add tofu; cook until
heated through. Serve warm.
Makes 4 servings
46


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