This is a beautiful dish that hits on all the levels. Coconut milk is the backdrop here that makes it a hearty, substantial dish. Mixed with curry powder, cilantro, and lime zest, it’s a really nice change up to the usual flavors in my kitchen. We really enjoyed this and hope you do too.
Change out the tofu for shrimp or chicken if you wish. I thought also making the curry and poaching some pieces of white fish in it the last 5 minutes. That would be nice.
The rice was another highlight of this meal. I tried the “pasta method” to cook rice and really enjoyed the fluffy, unsticky rice. (More on this in future posts)
Thank you CHOP for having me for another Wellness Wednesday together!!
Find the original recipe here: https://www.bluezones.com/recipe/coconut-curry-tofu/
Weeknight Coconut Curry
Adapted Blue Zone recipe
Ingredients (serves 4):
- 1 Tbsp. olive oil or coconut oil
- ½ cup onions, diced
- ¼ cup red pepper, sliced thin
- 1 small potato, diced
- 1 carrot, shredded
- 1 garlic clove, minced
- few slices of serrano chile (optional)
- ½ tsp. thyme or a few fresh branches
- 1 package (18oz) firm tofu, cubed
- 1 ½ tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. curry powder
- 1 ½ cup (1 can) coconut milk
- salt and pepper
- green onion, cilantro, lime zest for garnish
Recommended: Serve with rice, quinoa, or rice noodles
In a medium saute pan, cook first 7 ingredients for a couple minutes, or onions are soft. Add chile if using. Then, add tofu and remaining ingredients except garnishes. Cook on low heat for 15-20 minutes or until potatoes are soft. Finish with sliced green onion, cilantro, and lime zest. I added some roasted pumpkin seeds on top, too.