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Tofu Curry – November 11 version

  • 1 tablespoon coconut oil or olive oil
  • 1 yellow onion, chopped
  • 1 big sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup) - I precooked the carrots first to make sure they were not crunchy (my weird deal)
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 tbsp ground coriander
  • 1-1/2 tsp ground cumin
  • 3/4 tsp ground turmeric
  • 1 tablespoon curry powder
  • 1/2 tsp cayenne
  • One 3-inch cinnamon stick
  • Fine sea salt and freshly ground black pepper
  • 2 tablespoons Thai red curry paste
  • 1 can (14 ounces) regular coconut milk (or 2 Cans)
  • ½ cup water – ONLY if necessary
  • 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 1 tablespoon tamari or soy sauce*** (I forgot that last time)
  • 2 teaspoons rice vinegar or fresh lime juice
  • eggplant (roasted and seasoned in oven and add with spinach)
  • tofu (roasted and seasoned in oven and add with spinach)
  • cauliflower – if there is room
  • Bag of fresh spinach

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes.

Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.

  • Add the Thai red paste and stir until well blended with the aromatics, about 1 minute.
  • Add the water, coconut milk, cinnamon stick,
  • 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil.
  • Reduce the heat to medium low or low and simmer for 10 minutes.
  • Add the cauliflower, sweet potatoes, tomatoes, and carrots

Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.

  • Discard the cinnamon stick.
  • Stir in the chickpeas - optional
  • Stir in eggplant and tofu
  • Stir in spinach, lime juice, and zest;
  • cook until the spinach has wilted, about 3 minutes more.
tofu_curry.txt · Last modified: 2020/11/16 16:55 by zeppo