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Coconut Tofu Curry

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Malaysian
Coconut Tofu Curry
Ingredients
  • 4 slices fresh ginger root
  • 4 cloves garlic, minced
  • 1/4 cup cashews
  • 2 stalks lemon grass, chopped
  • 2 onions, sliced
  • 3 tablespoons olive oil
  • 1 dash crushed red pepper flakes
  • 2 tablespoons curry powder
  • 2 1/2 cups cubed firm tofu
  • 1 (14 ounce) can coconut milk
  • 14 fluid ounces water
  • 2 medium potatoes, peeled and cubed
  • 2 teaspoons salt
  • 1 tablespoon white sugar
Instructions
1
Combine the ginger root, garlic, cashews, lemon grass, and onions in a blender or food processor to create a smooth mixture.
2
Heat a generous amount of olive oil in a medium-sized cooking vessel over very low heat. Introduce the blended mixture and red pepper flakes into the pan, stirring constantly to combine. Gradually incorporate the curry powder into the mixture.
3
Add cubed tofu to the pan and cook until it reaches a heated state. Combine the coconut milk, water, and diced potatoes in the pan, stirring gently to mix. Bring the mixture to a rolling boil before reducing the heat and allowing it to simmer for 20 minutes, stirring occasionally until the potatoes are tender. Add a pinch of salt and sugar to taste.