How to Make Mild Coconut Tofu Curry - A Step-by-Step Guide

Looking for a flavorful and satisfying dish that's also vegetarian and dairy-free? Look no further than this Mild Coconut Tofu Curry recipe. This dish is a delicious blend of Indian and Thai flavors, with the creaminess of coconut milk and the subtle heat of mild curry spices. It's a perfect way to add some variety to your weeknight meals, and it's sure to become a new favorite in your recipe collection.

One of the key ingredients in this dish is tofu, a versatile and nutritious plant...

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Ingredients

  • 4 slices fresh ginger root
  • 4 cloves garlic, minced
  • ¼ cup cashews
  • 2 stalks lemon grass, chopped
  • 2 onions, sliced
  • 3 tablespoons olive oil
  • 1 dash crushed red pepper flakes
  • 2 tablespoons curry powder
  • 2 ½ cups cubed firm tofu
  • 1 (14 ounce) can coconut milk
  • 14 fluid ounces water
  • 2 medium potatoes, peeled and cubed
  • 2 teaspoons salt
  • 1 tablespoon white sugar

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
  • Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
  • Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
  • Nutrition

    700 cal.

    • Total Fat: 49g
    • Saturated Fat: 23g
    • Sodium: 1264mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 9g
    • Total Sugars: 7g
    • Protein: 31g
    • Vitamin C: 28mg
    • Calcium: 1134mg
    • Iron: 11mg
    • Potassium: 1307mg