Mild Coconut Tofu Curry Recipe

Ingredients
<br>- 4 slices fresh ginger root
<br>- 4 cloves garlic, minced
<br>- ¼ cup cashews
<br>- 2 stalks lemon grass, chopped
<br>- 2  onions, sliced
<br>- 3 tablespoons olive oil
<br>- 1 dash crushed red pepper flakes
<br>- 2 tablespoons curry powder
<br>- 2 ½ cups cubed firm tofu
<br>- 1 (14 ounce) can coconut milk
<br>- 14 fluid ounces water
<br>- 2  medium potatoes, peeled and cubed
<br>- 2 teaspoons salt
<br>- 1 tablespoon white sugar
<br><p></p>Directions
<br>step 1: In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
<br>step 2: Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
<br>step 3: Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
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Ingredients
- 4 slices fresh ginger root
- 4 cloves garlic, minced
- ¼ 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 ½ 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

Directions
step 1: In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
step 2: Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
step 3: Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

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