Turmeric & Coconut Curry w/ Tofu
TIP: Fresh galangal adds a beautiful fragrance to the curry, but can be hard to find in NZ so we have made it optional in the recipe. If you would like to add it, ask at your local Asian supermarket if they stock it. Store your ginger, galangal and turmeric in the freezer and grate from frozen. You don’t need to peel the tubers as the skin adds fibre and contains lots of nutrients.
This curry paste recipe makes enough for two curries.
TURMERIC COCONUT CURRY PASTE
Makes 3 cups
3 tbsp COCONUT OIL or RICE BRAN OIL
2 ONIONS, peeled and diced
½ cup (50g) FRESH GINGER, grated
1½ tbsp FRESH or FROZEN GALANGAL, grated (optional)
3 tsp FRESH TURMERIC, grated or 1½ tsp GROUND TURMERIC
4 cloves GARLIC, peeled crushed and finely chopped
2 tbsp LEMONGRASS, finely chopped or 2 tbsp of LEMONGRASS PASTE
2 – 3 RED CHILLIES, finely chopped or 3 tsp CHILLI PASTE, like SAMBAL OELEK
3 LIME LEAVES or KAFFIR LIMES LEAVES, roughly chopped
¾ cup (75g) DESICCATED COCONUT
2 tsp SALT
2 tsp COCONUT SUGAR
1 cup (250ml) WATER
½ tsp GROUND CINNAMON
To prepare the curry paste: place a large frying pan over a medium heat, and add the oil. When hot, add the onions and cook until they are just starting to colour. Add the ginger, galangal, turmeric, garlic, lemongrass, chillies and lime leaves. Cook for a few minutes stirring constantly until fragrant.
Next, add the desiccated coconut and cook for a minute or so until lightly toasted. Add the salt, sugar, water and ground cinnamon to the pan and stir through. Remove from the heat and transfer the curry paste into a jug. Using a stick blender, blend to a rough paste. Transfer into clean sterilized jars and top with a little oil. Store in the refrigerator for up to 1 month.
TURMERIC & COCONUT CURRY w/ TOFU
Serves 4
DF, EF, GF, NF, VEGAN
A delicious fragrant yellow coconut curry with hints of star anise and lime. If tofu is not your thing, try cooking this curry with fish or chicken.
1½ cups of TURMERIC COCONUT CURRY PASTE
3 tbsp COCONUT OIL or RICE BRAN OIL
4 BABY ASIAN EGGPLANTS, cut into quarters or ½ a large EGGPLANT, roughly chopped
250g FIRM TOFU, diced
1 tsp TURMERIC POWDER
4 whole STAR ANISE
3 tbsp TAMARIND CONCENTRATE or PASTE
1 x 400ml can COCONUT CREAM or COCONUT MILK
1 – 1½ cups (250ml – 375ml) WATER
300g SNAKE BEANS or GREEN BEANS (we used a mixture of both), roughly chopped
To cook the curry: place a frying pan over a medium heat, add the oil and when hot, add the eggplant and tofu. Cook for 4 – 5 minutes, stirring often until the tofu is lightly golden and the eggplant is starting to cook through.
Stir through the turmeric powder and star anise and cook for a minute. Add the tamarind and curry paste and a splash of coconut cream. Stir through and cook for a couple of minutes or so, to allow the flavours of the curry paste to infuse with the fats of the coconut cream.
Stir through the rest of the coconut cream and add the water (if you prefer a thicker curry sauce add the lesser amount of water) and beans. Reduce the heat to low and cook for 10 – 15 minutes or until the curry has thickened a little and the eggplant and beans are cooked through. Season to taste with salt and pepper, serve with roti or fluffy rice.
