What is cooking, if not an experiment? Have you ever entered the kitchen thinking of preparing one dish but half way through it, changed your mind and altered it just a little bit here and then a little bit there and then a little bit here and then a little……… you get the idea. And after this little alteration spree that you went on, you end up with something “little different” for better or for worse. This tofu coconut curry is not that “different” though. It is like adding some of the Thai vegetables and tofu in the Indian coconut curry but it did break the monotony of eating Thai curry for us. And I don’t leave out any opportunity to add tofu in my cooking these days because it’s such a power food.
And just to be clear, I love Thai curry but some days are like that. And looking at how well it turned out, Thai curry will be taking a back seat in our household for some time.
Oh experiment reminded me of an incident that happened some time back. I am a no-makeup girl. The number of times my husband has seen me in makeup can be counted on one hand. So one day I was experimenting with some eye colors. I applied some neutral colors on one eye and asked husband dear
Me: Honey, how is this eye color looking?
He looks at both my eyes, realizes he has been trapped but still decides to give it a shot. Pointing at my no-makeup eye he says “Looking fabulous, dear. You should do this more often.”
Ingredients
- 2 Tbsp Olive oil
- 1.5 inch finely chopped ginger
- 3 cloves finely chopped garlic
- 1 cup finely chopped onion
- 1/2 cup diced zucchini
- 1/4 cup diced yellow bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced carrots
- 8 ounces extra-firm tofu cut into cubes
- 3-4 tsp tamarind extract
- 1 (13.5 ounce) can coconut milk
- 2 tsp soya sauce
- 1/2 cup finely chopped cilantro
- 2 tsp coriander powder
- 3/4 tsp red chilli powder
- 1/2 tsp turmeric powder
- 10-15 roasted peanuts
- 1 cup water
- 1 1/2 tsp salt
Instructions
- In a large skillet, heat oil over medium high heat. Add tofu and stir fry it till light golden.Keep them aside.
- In the remaining oil add garlic, ginger and cook for 30 sec
- Add onion, carrots, zucchini, bell peppers and cook for a few minutes. The vegetables should maintain their crunch and texture .
- Add salt, chilli powder, turmeric powder, coriander powder and stir for a minute.
- Add coconut curry, soya sauce, tamarind extract and water. Cook for a few minutes.
- Garnish with cilantro and roasted peanuts. Serve hot with basmati rice
Notes
The vegetables can be substituted as per your liking and the spices can be adjusted to your taste.
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This looks yum. I had not thought of this combination, but I can see how it would work well. Thanks for sharing, Nidhi. 🙂
Thank you for liking it Shantala. 🙂