Mild Coconut Tofu Curry

Name: Mild Coconut Tofu Curry
Cuisine: Laotian
Ingredients: 1 teaspoon ginger crushed; 1 teaspoon garlic crushed; 1/4 cup cashew nuts; 2 tablespoons lemongrass finely chopped; 2 onions cut into quaters; 3 tablespoons olive oil; 1 small red chili thinly chopped; 2 tablespoons curry powder; 2 1/2 cups firm tofu cubed; 1 can coconut milk; 4 cups water; 2 cups potatoes cubed; 2 teaspoons salt; 1 tablespoon white vinegar

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Experience the delightful flavors of Laos with this Mild Coconut Tofu Curry. This aromatic dish combines tender cubes of firm tofu, hearty potatoes, and a medley of vegetables, all simmered in a creamy coconut milk base infused with the warmth of curry powder and the subtle tang of lemongrass.

The addition of crushed ginger, garlic, and a touch of red chilli adds depth and spice, creating a curry that is both comforting and satisfying. Finished with a hint of sweetness from white sugar and the richness of cashews, this curry is a true delight for the senses.

Mild Coconut Tofu Curry is a staple in Laotian cuisine, known for its rich flavors and creamy texture. The combination of tofu, potatoes, and coconut milk not only makes it a hearty and nutritious meal but also a perfect vegetarian option. This dish is versatile and can be enjoyed with steamed rice or noodles, making it a wholesome and fulfilling choice for any meal. Whether you’re looking to explore new flavors or recreate a traditional Laotian dish at home, this Mild Coconut Tofu Curry is sure to become a favorite in your kitchen.

Mild Coconut Tofu Curry

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Ingredients

1 teaspoon ginger (crushed)
1 teaspoon garlic (crushed)
1/4 cup cashew nuts
2 tablespoons lemongrass (finely chopped)
2 onions (cut into quaters)
3 tablespoons olive oil
1 small red chili (thinly chopped)
2 tablespoons curry powder
2 1/2 cups firm tofu (cubed)
1 can coconut milk
4 cups water
2 cups potatoes (cubed)
2 teaspoons salt
1 tablespoon white vinegar

Instructions

In a food processor, combine garlic, ginger, onions, cashews, vinegar, curry powder, chilli, and lemongrass. Grind into a rough paste.
Heat olive oil in a wok or large pot over medium-high heat. Add the ground paste and sauté until fragrant.
Reduce heat to simmer and stir in coconut milk and water.
Add cubed potatoes and cook for about 15 minutes, until slightly tender.
Add cubed tofu and continue cooking for another 15 minutes, or until potatoes are fully tender.
Season with salt and sugar. Adjust seasoning to taste.
Serve hot, garnished with fresh coriander if desired.