Tofu Coconut Curry: Another New Favourite

So yes, I've developed a thing for curries over the past couple of years. Just making up for lost time when I wouldn't dare try anything more exotic than say, I dunno, panko. Sometimes getting older (the wrinkles don't lie)  and more mature (that one is open to debate) is a good thing . You become more adventurous and your taste buds become eager to experience the new world that has opened up to them.  This is a lovely recipe for those who are hesitant to cross that bridge.  It's very mild and sweet due to the coconut milk -my parents might even like it! It's also a lovely recipe for those who are time crunched and want a healthy, delicious meal.  A perfect meal for those of us who are meat-free through the work week or those who want a nutritious, cheap lunch. So pretty much everyone.

And if you're one of those people hesitant or even adamantly against trying tofu (I know a few of you) ...get over it, said with much love.  I used to be one of those hate mongers, but I've converted to the dark side. It's such a quick way to get in much needed protein. And it tastes like chicken! Ok, not always, but it does take on whatever flavours you cook it with, you'll hardly even notice that it's there...think of it as another vegetable, unless you're a vegetable hater and then I just give up really.

Anywho, give it a try. It's become one of my repeat recipes and I think if you like a nice sweet curry that's quick and easy (and why wouldn't you?), it may become one of your repeat recipes as well.

Cheers!

Tofu Coconut Curry

From Self Magazine

Time: about 25 minutes or so
Skill level: easy peasy

Ingredients

1 Tbsp olive oil
3 Tbsp Red Thai Curry Paste
1 Tbsp minced ginger, preferably fresh but I used jarred
1 minced clove of garlic
2 carrots, chopped
2 bell peppers, chopped (you can also substitute other veggies like squash or sweet potato, be creative)
1 lb firm tofu, diced in small cubes
1 onion, chopped (I used 3-4 shallots chopped as I prefer them)
1 can 15 oz light coconut milk
1 cup low sodium vegetable or chicken broth
lime, cilantro, basil for garnish (optional)

Directions

Heat olive oil in a skillet or large pot on low heat. Add red curry paste, ginger, garlic and cook until lightly browned. Add in the the carrots, peppers, onions (shallots) and stir to coat the veggies in the curry paste. Stir in the coconut milk and broth. Bring to a simmer and cook until the veggies are tender, around 15 minutes or so.

Stir in the tofu cubes and simmer for about 5-10 minutes.  Serve over rice of your choice or bulgur. I went with black rice as I thought the colour contrast would be lovely ( superficial sometimes but only when it comes to my food, honest.)  Garnish with any one of my two favourite herbs: cilantro or basil. Add a wedge or two or three of lime and you're all set.

The Skinny: 375 calories per serving, 19 g fat (6 g saturated), 37 g carbs, 7 g fiber, 17 g protein