Curry

Curry

Deeply flavourful and simple to make, try our riff on curry tonight!

Boldly flavored and nicely spiced, this simple yet delicious coconut tofu curry unites turmeric, paprika and Jamaican curry powder into a mild creamy coconut sauce. Serve with basmati rice for a super simple meal that everyone will enjoy!

Curries feature prominently in many different countries around the world and are as varied as the many places they originate from!

Depending on who you ask, the word curry generally means any recipe served with sauce or gravy. In South Asian cuisine, such sauces are often coconut based, and can be served over rice.

Coconut Tofu Curry

Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 454 gram block of tofu medium firm
  • 1 tsp salt
  • 1 tbsp ground paprika
  • 1/2 tsp ground turmeric
  • 1 tbsp curry powder
  • 1/2 tsp ground cayenne
  • 3 tbsp canola oil
  • 2 yellow onions finely chopped
  • 4 cloves garlic minced
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 carrot thinly sliced into 'wheels'
  • 1 14 oz can coconut milk
  • 2 tsp rice vinegar
  • 1 tsp soy sauce or tamari
  • 1/2 cup water
  • 2 cups cooked rice or rice noodles for serving
  • 1/4 cup chopped cilantro for serving
  • lime wedges for serving

Instructions
 

  • Press tofu to remove excess water before using.
    Cut tofu into 2" x 2" squares and transfer to baking dish. Season with salt, paprika, turmeric, curry and cayenne, mixing well, and let marinate at room temperature while you prepare the other ingredients.
  • In a large saucepan, heat canola oil over medium-high. Stir in onions, and cook until translucent. Add veggies and garlic and continue to cook until carrot begin to soften. Add tofu, ensuring all spice mixture make it into the pot and let the flavours become acquainted, about 5 minutes, stirring once in a while, carefully so as not to break up the tofu too much.
  • Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the vinegar and soy sauce. Stir in the water and bring to a near boil. 
    Lower to a gentle simmer and cook, stirring occasionally, 10-15 minutes
  • Serve over rice or rice noodles, with diced cilantro and lime wedges.
Keyword Curry

Recipe Notes : Coconut Tofu Curry

Extra-firm, firm or medium-firm tofu work are best suited for this recipe. I used medium-firm as this is what we had on hand. It’s just important to stir the curry gently, otherwise it will crumble.

Be generous with the spice when marinating or cooking with tofu. When people say they don’t enjoy tofu because it it bland, they are absolutely right! It’s basically just beans, so season it well.

curry and spices
Coconut Tofu Curry and spices

How To Press Tofu

Tofu contains a lot of water, and you’ll want to squeeze most of it out. You can use a stack of books, or a baking tray loaded with soup cans just use your hands to press it lightly in a kitchen towel or paper towels, just be careful not to break it.

Interested in other recipes, that contain tofu? Try our Cacciatore!