Veggie + Tofu Yellow Miso Curry by Donabe With Me

Veggie + Tofu Yellow Miso Curry

Serving Size: 4

Ingredients: 

• 2 TBSP olive oil
• ½ cup minced shallots
• 1 TBSP white miso
• 1 TBSP yellow curry paste
• 1 tsp turmeric ground
• ¼ tsp cayenne
• ½ tsp paprika 
  
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp coriander 
  
• 1 tsp salt 
• 1 Japanese sweet potato, peeled & diced
  
• 1 cup cauliflower florets 
• 1 block Tofu, diced 
• 1 cup coconut milk
• 2 cups shiitake dashi (or vegetable stock) 
• 1 tablespoon Okinawa brown sugar
• 2 cups of leafy greens (chopped bok choy, spinach, Napa cabbage, kale, whatever!!) 
  
• juice of ½ lime 
• Cilantro leaves for garnish

1. Heat olive oil in a donabe (or dutch oven) over medium heat. Add shallots and sauté until soft and translucent, about 2-3 minutes. 
2. Stir in curry paste and miso paste. Cook for 1-2 minutes until fragrant. 
3. Add in sweet potato and cauliflower and all the spices and salt. Stir to combine. 
4. Sprinkle in Okinawa sugar, if using, then pour in coconut milk and dashi. 
5. Stir to combine, cover with lid, and let simmer for 5 minutes. 
6. Uncover, add the leafy greens and tofu, then re-cover and cook for another 3-4 minutes until the greens are wilted and tofu is warmed through.
   
7. Taste for seasoning, ladle into bowls over rice, and garnish with cilantro and lime juice!