So despite my best efforts to hit you with two new recipes today, my trusty/not so trusty laptop, decided it was just going to run out of battery mid saving draft, panic search for charger situation.. I’m sure that this has happened to the best of us. Therefore, this really truly is going to be short and sweet – which I know, totally not my style. I always aim to keep things short, but it just doesn’t happen. Similar to voice noting and messaging friends. I quick 40 second message soon turns into an 8 minute voice note and alas no one can remember what I said at the beginning, nor do I know how I managed to make that happen. So, in light of that, well maybe not in light of, but definitely a very short post – basically the real reason you came here right.. the recipe. A winter veggie and tofu, red Thai coconut curry. Made with not so traditional vegetables you’d usually find in this kind of curry, but none the less, probably the heartiest thing you’ll have all week. I will also add that, one of the best things about curries is that they often taste EVEN better the next day. So if you’re just rustling this up for 2, I’d go right ahead and make the whole recipe and save it for lunch tomorrow. Nothing like a cosy curry over the weekend eh! So, due to an Instagram voting scenario, without further ado…
What you’ll need: Serves 4
For the Curry
1 medium white onion – diced small
1 small leek – finely sliced
1 stock cube + ¼ cup water
2 large cloves of garlic – minced
1 knob fresh ginger – peeled, minced
2 stalks of lemon grass – sliced length ways, harder outer parts removed (you want these to remain sticks)
2.5 tbsp Thai red curry paste
1/2 tsp turmeric powder
1/2 – 2 tsp cayenne pepper (spiciness dependant)
Pinch dried chilli flakes *you could skip this if you have a spicy curry paste
handful of fresh coriander – roughly chopped, stalks included
2 tbsp coconut aminos/reduced salt soy/tamari sauce
1 medium sweet potato – cubed (bite sized chunks)
2 medium carrots – diced small
1 ½ cups cauliflower florets (roughly 1/2 head medium cauliflower)
Water to cover vegetables
1 block tofu (roughly 280g) – cubed
1 can of full fat coconut milk
1 tin whole, peeled tomatoes
salt and pepper to taste
1/2 a lime – juiced
Wild basmati rice – around 1/2 cup per person.
Sweet chilli sauce
What to do:
1. Preheat your oven to 180 degrees celcius. In a pot, sauté your onions and leeks in water and the stock cube. Do this until they are soft and slightly translucent. Add the garlic, ginger, lemon grass, curry paste, turmeric, cayenne pepper, chilli flakes and the stalks of the coriander. Continue to sauté until combined.
2. To the pot, add the coconut aminos or reduced salt tamari sauce and stir. Toss in the sweet potato, carrots and cauliflower, pouring over enough water to just about cover. Bring to a boil and then allow to simmer.
3. Whilst the curry is simmering, put your tofu cubes onto a baking tray lined with parchment paper and bake for about 10-12 minutes. This will help crisp them up before putting into the curry.
4. Add the coconut milk and tinned tomatoes, bringing back to a boil and crushing the tomatoes with a knife and the back of a wooden spoon. Allow this to simmer on high so that it begins to thicken – about 20/25 minutes all together.
5. You can now put your rice on to cook, following packet instructions and allowing ½ or so per person.
6. After about 10 minutes of the curry simmering, add the kale, coriander leaves and season with salt and pepper to taste. Remove the tofu from the oven and add straight to the pot.
7. Once the curry has started to thicken up, add a squeeze of lime juice and season again is necessary.
8. To serve, remove the lemongrass sticks and begin by dividing the rice into bowls. Top with curry and any extra serving suggestions.
Notes: You could also serve the tofu on top – crouton style, just put in the oven at a later stage. Adding a dollop of coconut yoghurt when serving is also a really nice addition for you coconut lovers!
* Gluten, nut, seed, oil free.