Easy Coconut Curry
Cold weather is here. And I don’t know about you… but I’m getting kinda sick of salads. At the end of a chilly day, I crave warm, nourishing foods. This curry recipe is the perfect way to get some veggies in while also satisfying that craving for hearty, hot dishes.
Servings 4
Ingredients
- 1 block tofu cubed (firm or extra firm)
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1 small yellow onion
- 3 large carrots
- 2-3 bell peppers
- 2 cloves garlic
- 1 tbsp ginger
- 1 13.5 oz can coconut milk
- 3 tbsp curry paste red, yellow or green all work
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp cayenne or more if you like heat
- Salt to taste
- Cilantro for garnish
Instructions
- Preheat oven to 375 F. Press the excess water out of your tofu by lining tofu with paper towels or a kitchen towel on a plate and placing a heavy object (like a pan) on top. Let tofu sit for about 15-20 minutes to ensure enough water is removed to make it crispy.
- While tofu is draining, chop the onion, carrots, bell peppers. Mince the garlic and ginger. Set aside.
- Cube tofu into 1 inch cubes. Drizzle with olive oil, and bake on a lined baking sheet for about 30-35 minutes.
- While tofu is crisping, heat coconut oil in a large pan on medium heat. Add chopped onions, stirring occasionally, and cook for about 5 minutes. Once they start to become translucent, add in garlic, ginger, and remaining veggies.
- Add the coconut cream and curry paste and stir. Add cumin, cayenne, turmeric, and salt to taste.
- Stir and let flavors combine until the tofu is ready, about 25-30 minutes.
- When tofu is ready, add to the pan and mix until well incorporated.
- Garnish with cilantro. Serve with your favorite rice.