This easy and delicious curry has been a major staple around my house especially during this isolation we’ve been braving. It’s comforting, a little spicy and hearty. Serve over rice and enjoy!
- 4 Tbsp Extra virgin coconut oil or extra-virgin olive oil, divided
- 1 14 oz Package Extra firm tofu patted dry and cut into 1/2 inch cubes
- kosher salt
- 2 Medium onions coarsely chopped
- 1/3 cup Red or Yellow curry paste
- 2 Large zucchini cut into1/2 inch pieces
- 1 Large or 2 small Japanese eggplants cut into1/2 inch pieces
- 8 oz Green beans chopped into 1 inch pieces
- 1 13 oz can unsweetened coconut milk
- Lime wedges, cilantro, peanuts
- 1 can Chickpeas (optional) A good sub if you have less veggies at your disposal.
- Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt. Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans (chickpeas if using) and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and ½ cup water and bring to a simmer. Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed. Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
Feel free to sub with other veggies. I didn’t have eggplant once and added canned chickpeas.
Recipe taken from Bonappetit.com / Bon Appetit Magazine