Mild Coconut Tofu Curry

Recipe View 5 mins Prepare the Aromatic Paste: In a blender or food processor, combine the ginger, garlic, cashews, lemongrass, and onions. Process until a smooth paste forms. Add a little water if needed to help it blend. (5 minutes)

Recipe View 5 mins Bloom the Spices: Heat the olive oil in a medium wok or large skillet over low heat. Add the blended paste and red pepper flakes. Cook, stirring constantly, for about 2-3 minutes, until fragrant. This helps to bloom the spices and release their flavors. (5 minutes)

Recipe View 2 mins Incorporate the Curry Powder: Gradually stir in the curry powder, ensuring it's well combined with the paste. Cook for another minute, stirring constantly. (2 minutes)

Recipe View 5 mins Add Tofu and Simmer: Add the cubed tofu to the wok and cook, stirring gently, until heated through and lightly browned. (5 minutes)

Recipe View 25 mins Create the Curry Broth: Pour in the coconut milk and water (or vegetable broth). Add the cubed potatoes. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. (25 minutes)

Recipe View 5 mins Season and Serve: Season the curry with salt and sugar to taste. Adjust the amounts to your preference. If desired, garnish with fresh cilantro and serve hot over cooked rice. (5 minutes)