Tofu Coconut Curry

Tofu curry2

Some weeks I am so overwhelmed by recipes I read and want to try that I actually end up unsure what to make. I know – it sounds crazy, but I find that I simply cannot make up my mind. Several weeks ago I read a recipe for a quick prawn curry that sounded good and so I printed out a copy for myself and then added it to my “to cook” folder – and forgot about it! One thing that I liked is that it serves two – just enough for me and my husband and no leftovers. I have nothing against leftovers and many, many nights when I get home from work, I am etxremely grateful for them, but sometimes I just wish I could eat a dish once during the week and then move on. I see no reason that this dish couldn’t be doubled, so if you need to cook for more than two people, give it a try. You could also substitute shrimp or diced boneless, skinless chicken breast. It’s quick enough for a weeknight dinner and only requires rice or another grain of your choice.

Shrimp Coconut Curry adapted from Nadia’s Healthy Kitchen

Yield: 2 – 3 Servings but can be doubled

Ingredients

14 ounces of cubed extra firm tofu OR 8 ounces of fresh or frozen uncooked shrimp, peeled and deveined OR 3/4 of a pound of diced boneless, skinless chicken breast

1 cup frozen peas

1/2 can coconut milk

1 T coconut or Canola oil

1 medium onion, chopped

3 cloves of garlic, minced

1 teaspoon sweet Hungarian paprika

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon mustard seeds (optional)

1 teaspoon cumin seeds

Juice of one lemon

Kosher or Sea salt to taste

1/2 bunch of chopped fresh cilantro for garnish

Directions

  1. In a frying pan or wok, saute the onions over medium heat for about 5 minutes or until they become transparent
  2. Add all of the spices and garlic and cook for 1 more minute until fragrant
  3. Add the tofu and lemon juice. Stir to make sure that the tofu gets a good coating of the spices and then add in the coconut milk.
  4. Add the peas and season with salt and fresh cracked black pepper to taste
  5. Cover and leave to simmer for 5 – 10 minutes depending on the protein used
  6. Sprinkle with the chopped cilantro just before serving.
  7. Serve over rice or other grain of your choice.

Tofu Curry1

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