Tofu Coconut Curry
Does anyone else love soup even in hot weather? Asking for a friend..
I was yesterday years old when I discover how easy making curry was. It’s easy, creamy & so dreamy! Okay I’m losing it, sorry guys. You can literally use any fresh produce & protein you have on hand but in the spirit of summer I used zucchini & fresh sweet corn. It’s simply a mixture of coconut milk, lemon, turmeric, plenty of curry powder & a little cayenne for a touch of heat. If you’re feeling feisty, add a tablespoon or two of peanut butter for an extra flavor punch!
This dish was entirely made in one pot (besides the rice) which sparks major joy for me. I was done in under 45 minutes! I love curry because of the complexity of the flavor profile. Also can’t forget the beautiful color & smell. It’s the combination of the key base ingredients: curry powder, turmeric, cayenne or crushed red pepper flakes, shallots, garlic & fresh ginger. Then the creaminess comes from the glorious coconut milk. It also acts as the thickening agent. The best thing about this dish is you can use any vegetables & protein you love or have on hand. If you love bell peppers I highly suggest adding them as well as carrots & broccoli. It made me feel better knowing that there isn’t an excess of fattiness since I made it & controlled the ingredients myself versus ordering takeout. So even though it’s fillings it’s actually really light & full of vegetables. & did I mention vegan?! So many wins.
Ingredients
1 package of firm tofu, cubed
2 zucchinis, sliced
2 ears or 1 can of sweet corn
1 green onion, diced
2 tbsp yellow curry powder
1 tsp turmeric
1/2 tsp cayenne pepper (more or less to your taste)
salt & pepper to taste
1/4 cup olive oil (& 2 tbsp of sesame oil if you have)
1 shallot, chopped
2 cloves garlic, minced
2 tbsp fresh ginger, grated
1 pinch crushed red pepper flakes
1 can of coconut milk
1/2-1 lemon, juiced
1/4 cup fresh cilantro, chopped
3 fresh basil leaves, roughly torn
1-2 cups rice (basmati or jasmine), cooked
Process
Heat 1/4 cup olive oil ( & sesame oil if you have) in a large pot over medium heat. When the oil shimmers, add the tofu & season with salt and pepper. Cook until brown, about 6-8 minutes, flipping occasionally.
Now add the zucchini, corn, shallot, garlic & ginger. Season with salt & pepper. Cook the veggies another 6-8 minutes or until they just begin to soften.
Stir in curry powder & cayenne. Mix thoroughly. Add the coconut milk. Fill the canister the milk came in halfway with water & stir to combine. Bring the mixture to a simmer over medium heat & cook for 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much add a little water to thin. Remove from the heat, add lemon juice & cilantro.
Now serve. Divide the rice among bowls & spoon the curry overtop with basil & sesame seeds.
Enjoy!
