Mild Coconut Tofu Curry
Description
Tofu and potatoes are cooked in an exotic blend of herbs, spices, and coconut milk.
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
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1 (14 ounce) can coconut milk
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14 fluid ounces water
•
2 medium potatoes, peeled and cubed
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2 teaspoons salt
•
1 tablespoon white sugar
Directions
1
In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
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.
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.