Weekday Vegetarian: Coconut Tofu Curry
Photo: Kelly Rossiter
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.
Coconut Tofu Curry
1 package tofu
3 tablespoons vegetable oil
1 small onion, peeled
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
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 chicken and apple and cook for an
additional 10 minutes or until cooked through. Serve with rice and whatever toppings you like.