Mild Coconut Tofu Curry
Experience the delightful flavors of Laos with this Mild Coconut Tofu Curry. This aromatic dish combines tender cubes of firm tofu, hearty potatoes, and a...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon ginger crushed
- 1 teaspoon garlic crushed
- 1/4 cup cashew nuts
- 2 tablespoons lemongrass finely chopped
- 2 onions cut into quaters
- 3 tablespoons olive oil
- 1 small red chili thinly chopped
- 2 tablespoons curry powder
- 2 1/2 cups firm tofu cubed
- 1 can coconut milk
- 4 cups water
- 2 cups potatoes cubed
- 2 teaspoons salt
- 1 tablespoon white vinegar
Instructions
- 1
In a food processor, combine garlic, ginger, onions, cashews, vinegar, curry powder, chilli, and lemongrass. Grind into a rough paste.
- 2
Heat olive oil in a wok or large pot over medium-high heat. Add the ground paste and sauté until fragrant.
- 3
Reduce heat to simmer and stir in coconut milk and water.
- 4
Add cubed potatoes and cook for about 15 minutes, until slightly tender.
- 5
Add cubed tofu and continue cooking for another 15 minutes, or until potatoes are fully tender.
- 6
Season with salt and sugar. Adjust seasoning to taste.
- 7
Serve hot, garnished with fresh coriander if desired.