Creamy Coconut Tofu Curry
Experience a burst of flavors with this medium-spiced tofu curry, simmered in a rich coconut milk sauce. Tender potatoes absorb the aromatic spices, while fluffy rice complements the creamy mixture perfectly. This delightful dish is a fulfilling and healthy option for a cozy dinner, bringing warmth and comfort to your table.
ingredients
- 1 block (14 oz) firm tofu, drained and cubed
- 2 medium potatoes, diced
- 1 can (13.5 oz) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder (adjust for spice)
- 2 tablespoons vegetable oil
- 1 cup vegetable broth
- Salt and pepper to taste
- 2 cups cooked rice
- Fresh cilantro for garnish
steps
- 1.
Heat vegetable oil in a large pot over medium heat.
- 2.
Add onions and sauté until soft and translucent, about 5 minutes.
- 3.
Stir in garlic and ginger, cooking for another minute until fragrant.
- 4.
Sprinkle in curry powder, turmeric, cumin, and chili powder; mix well.
- 5.
Add cubed tofu and diced potatoes to the pot, stirring to coat with spices.
- 6.
Pour in coconut milk and vegetable broth, bringing the mixture to a simmer.
- 7.
Reduce heat to low, cover, and let the curry cook for about 20 minutes, or until potatoes are tender.
- 8.
Season with salt and pepper, adjusting spices to taste.
- 9.
Serve hot over a bed of fluffy rice, garnished with fresh cilantro.
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