carrot coconut curry with crispy tofu
Notes - I use carrots here but this is a great dish to use up any vegetables in the fridge or pantry – squash, cauliflower, potatoes etc. would all be delicious. I used four different spices to make a curry blend but if you don’t have these spices on hand, 1 tbs of curry powder will work just fine. The curry is delicious all on it’s own mopped up with a piece of crusty bread or naan but the rice and tofu make the dish a bit heartier, up to you!
for the tofu
1 package extra firm tofu
1 tbs high heat cooking oil
1/2 tsp salt
1/4 tsp pepper
1 tbs honey
½ cup soy sauce
for the rice
2 cups rice of your choice
4 cups water
for the curry
1 tsp coconut oil
1 small yellow onion
1 clove garlic, minced
1 inch piece of ginger, minced
1 chile or jalepeno pepper, minced (seeds and veins removed if you like things on the milder side)
1 tsp turmeric, 1 tsp coriander, 1 tsp cumin, 1 tsp cardamom OR 1 tbs curry powder
5 carrots, chopped
1 15oz can full fat coconut milk
1 28oz can fire roasted tomatoes
cilantro, scallions, peanuts, lime
If you do dairy, a dollop of yogurt would be delicious
Preheat oven to 425
Cut tofu into strips or cubes and toss with high heat cooking oil, salt and pepper. Roast on a parchment lined baking sheet for 20 minutes.
Meanwhile make tofu sauce and cook rice. Boil 4 cups of water. When water is boiling add 2 cups of rice and turn down to a simmer for 15-20 minutes until rice is tender. For tofu sauce, whisk together honey and soy sauce and set aside.
Heat coconut oil over medium heat in a large sauté pan or dutch oven. Add onion, garlic, ginger and chile and cook until onion is soft, about 5 minutes. Add in spices, salt and pepper and cook for another 2-3 minutes until spices are toasted and fragrant. Add chopped carrot and cook for another minute then add coconut milk and fire roasted tomatoes and simmer, uncovered for 20 minutes or until vegetables are tender.
After tofu has been cooking for 20 minutes, remove it from the oven and pour the sauce over it. Toss tofu with the sauce to make sure all pieces are evenly coated. Place tofu back it the oven for 10 minutes or until crispy.
Put a serving of rice in each bowl, top with the curry and a few pieces of crispy tofu. Sprinkle peanuts, cilantro and scallions on top, a fresh squeeze of lime is delicious too. Enjoy!