Coconut + Peanut Curry Tofu

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Before you start moaning with dread, hear me out.  I know that homemade curry is one of those undertakings that can seem a bit complicated, but I promise that this recipe is not.  It’s so simple that I actually made this one morning to bring for lunch that day!

Warning: the photos get a bit steamy.  Seriously though, the food was really hot when I was taking pictures of it because I didn’t have time to wait for it to cool down!

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What will you need?

1 cup uncooked rice (plus 2 cups water when you cook it!)

1 package firm tofu, drained and cubed

1 yellow onion

2 cups uncooked vegetables (I used zucchini, green beans and frozen peas)

1 cup unsweetened coconut milk

1.5 tbsp curry powder

1 tbsp tomato paste

1 tbsp smooth peanut butter

3/4 cup vegetable stock

3 tbsp peanut oil

Salt, pepper

Garnishes: Chopped roasted peanuts and green onions

How do you make it?

In a medium saucepan, add 1 cup rice and 2 cups water.  Bring the mixture to a boil, reduce heat to low and cover.  Cook for about 15 minutes until all water is absorbed.  As tempting as it is to peak, try not to take the top off because this will release the steam!

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While the rice is cooking, in a large skillet, heat 2 tbsp of peanut oil and add your vegetables.  Sautee on medium-high heat for about 5 minutes.

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At this point, add in the vegetable stock, coconut milk, tomato paste, curry powder and peanut butter. Add in some salt and pepper for good measure!  Stir well to combine all ingredients and bring the mixture to a simmer.  Once that happens, reduce the heat and cook on low until thickened.

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*Cooking tip: most cans of coconut milk will have a thick layer of creamy coconut flesh on the top.  I poke a hole through this layer to get at the juice on the bottom, and then use 1-2 tablespoons of the thick stuff too.  I wouldn’t recommend using all of it, but don’t ignore it either!  It will make the mixture nice and creamy… and the flavor is outstanding!

In a separate skillet, use the remaining 1 tbsp of peanut oil to sautee the tofu cubes.  I do this until the outside is slightly crispy before adding it into the sauce.  This helps prevent the tofu from falling apart.

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If you time it well, the rice, vegetable mixture and tofu will all be ready at the same time.  Add the tofu into the vegetables and fold lightly to cover it with the delicious sauce you just created.

Add a scoop of rice, cover with your curry mixture and top it off with some chopped peanuts and green onions.

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Hot damn!  You just made homemade curry, and it’s not even 7 am yet!

Comments

  1. Reblogged this on eclecticspot.

  2. This looks amazing. Is anyone else feeling it cry out for eggplant? I think it wants some eggplant here.

    • Oh it could TOTALLY use some eggplant, you’re right. I am bummed I didn’t think about that earlier… there is an eggplant in my fridge right now!!!

    • I think know what is happening to tomorrow`s leftovers then!

  3. Kendra says:

    Love these naturally gluten free recipes!!!

    • I know, I do too! It’s nice to naturally enjoy gluten-free recipes so that you don’t have to think about it so much :)

  4. Shweta says:

    Is it just known as curry powder? Im indian so curry powder for us can mean a variety of different powders. I would use baby carrots, broccoli, and snowpeas definitely in this!

    • I hear ya on the carrots, broccoli and snow peas! And you make a good point, in India “curry powder” could mean a ton of different things. In most grocery stores where I live, there is only one option of “curry powder” so that’s why I refer to it in such a vague way. I guess it totally depends on where you shop! But I used the most generic version of curry powder that I buy in the bulk spice aisle of the grocery store where I shop.

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