Mild Coconut Tofu Curry
Description
Creamy and mild tofu curry simmered in a coconut milk base with gentle spices and vegetables. A perfect option for those who prefer subtle flavors without sacrificing richness.
Ingredients
- 4 slices fresh ginger root 4 cloves garlic, minced 1/4 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 1/2 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
Directions
- 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.
