Set the oven to 400 degrees. Cube the potatoes into small cubes and cut the carrots down the middle and then cut into small pieces, roughly the same size as the potatoes. Use about 4 tablespoons of oil to coat evenly, then put on a pan and cook until tender, about 20 minutes (check with a fork after 15).
Cube the garlic and onions. Heat the oil on medium heat in a large saucepan and add the garlic and onions, stirring occasionally for about 5 minutes until the onions are translucent.
Cut the tofu into small cubes and set on a pile of folded paper towels, and then take a few more folded paper towels and push firmly down on the top of the tofu to dry it completely. Add the tofu cubes to the pan and sauté lightly.
Add 1 can of coconut milk to the pan with the garlic, onion and tofu. Add the Thai Red Curry Powder and stir into the milk. Add the other can of milk and 1 cup water.
Cut the mushrooms, bell peppers, green beans, asparagus and add to the pan. Add the cooked potatoes and carrots. Stir together thoroughly. Add salt to taste (I typically add about a tablespoon).
Cook your favorite rice according to the package’s directions to serve with the curry.
To serve: put 1/2 – 1 cup of cooked rice in a bowl, then pour the curry on top. Put a few pieces of cilantro on top and the juice of a lime.
Use this recipe as a starting point – if you see some seasonal vegetables for sale and want to add them, do it! Just be sure to know how long you should cook them for, if at all, before adding them to the mix – carrots will need to be baked (my preferred method) or boiled to make them soft, while things like asparagus and bell peppers can simply be left raw and tossed in at the end, or sautéed lightly in oil if you prefer them to be a bit softer. As a vegetarian who consumes little dairy, this is a vegan recipe that uses tofu, but you can easily cube and cook meat for it instead