Coconut curry tofu with green apple, mango and peanuts [Vegan]

Jaymi's Notes:
I love this curry recipe. It is so easy, yet looks and tastes like it came from the kitchen of a highly-rated restaurant. I'd never heard of using apple in a curry before, and it works really well. Plus a topping of cubed mango and salted peanuts and you just can't beat the flavors and textures of this meal. There are quite a few topping ideas listed in the ingredients below, but you could also get creative with other options to add. But the mango and peanut combination was fantastic.

The one change I made in this dish is the type of curry powder I used. I was running low on regular curry powder but also had a jar of spicy curry powder, which features red pepper flakes and cayenne pepper along with the usual spices. I used half of each, and so had a wonderful heat behind the flavor. I recommend that if you like your curry with a little spice, use spicy curry powder or add in some red pepper flakes.

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Kelly's Recipe:

Most of the cookbooks that promise dinner in 30 minutes or less are filled with recipes that involve opening a lot of cans, so when I saw this scratch recipe from the cookbook Time for Dinner I thought I'd give it a try. It certainly was quick and easy and it was quite tasty, although I didn't have a lot of the suggested toppings on hand, which I think would add more interest.

As usual, I ended up making some changes in the recipe, most notably using tofu rather than chicken. I left out the apple but added some of my home canned tomatoes. It was even better for lunch the next day, once the flavours had a chance to develop. There was lots of sauce, so it was great over basmati rice.

This recipe is from Time for Dinner by Pilar Guzman, Jenny Rosenstrach and Alana Stang via the website The Kitchn.

Coconut Tofu Curry

1 package tofu
3 tablespoons vegetable oil
1 small onion, peeled
and chopped
1 garlic clove, peeled
1 tablespoon grated fresh ginger
2 tablespoons madras curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup vegetable broth
1 cup coconut milk
1 large Granny Smith apple, cut into small chunks

Assorted toppings:
Roasted cashews or peanuts, fresh mango chunks, toasted coconut, chopped scallions, raisins

1. Over medium-high heat, warm the oil in a wide, shallow saucepan or small Dutch oven.

2. Sauté the onion, garlic, and ginger for 2 minutes. Add the curry powder, coriander, and cumin and cook, stirring, until fragrant, another minute or two.

3. Add the broth and coconut milk and simmer for 10 minutes to thicken. Add the tofu and apple and cook for an additional 10 minutes or until cooked through. Serve with rice and whatever toppings you like.

© Jaymi Heimbuch

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