Yellow Thai Curry - Though mainly spicy, this curry is just a little sweet. Not to mention all the scrumptious veggies. Recipe below.

What:- 2 tsp. oil
- 12 oz. tofu
- 4 cloves garlic, minced
- 1 medium onion
- 1 red pepper, sliced
- 1 bunch broccoli
- 3 carrots, sliced into matchsticks
- 1/2 cup pea pods
- 1 can baby corn
- 1 can pineapple

- 1 can or 1 3/4 cups coconut milk
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tbsp. turmeric
- 1 tbsp. curry powder
- 1 tsp. chili powder
- 2 tbsp. dried cilantro
- 11/4 tsp. salt
- 1 tbsp. brown sugar
- 1 tsp. soy sauce

How: Heat oil in a skillet on medium heat. Slice tofu into 1/2 inch cubes. Place in skillet and let brown for five minutes. Turn over and let cook for another 3 minutes. When sufficiently browned, transfer to a separate bowl and set aside.

In a medium pot, heat coconut milk to a boil and stir in all the spices. Once boiled, reduce heat to medium and add the vegetables. Cover and cook for 15 minutes, removing lid to stir occasionally. Uncover, add tofu, and cook for an additional 3 minutes. Let stand for a few minutes, then serve on rice or other grain.

(In the picture above, I used vegan chicken strips from Gardein instead of tofu, but tofu is more traditional and is also amazing in this curry.)