Mild Coconut Tofu Curry

This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 700 Calories

Ingredients

• 1 tablespoon white sugar
• 2 teaspoons salt
• 3 tablespoons olive oil
• 1 (14 ounce) can coconut milk
• 4 cloves garlic, minced
• 2 tablespoons curry powder
• ¼ cup cashews
• 4 slices fresh ginger root
• 2 onions, sliced
• 2 medium potatoes, peeled and cubed
• 2 stalks lemon grass, chopped
• 1 dash crushed red pepper flakes
• 14 fluid ounces water
• 2 ½ cups cubed firm tofu

Recipe Instructions

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.