This is a recipe I have been making for years ever since I visited Goa where I had the most delectable coconut curries. I came back from that vacation, vowing to make my own version at home. This one is kind of reminiscent of a Thai curry too. Since I'm vegetarian I can't eat Thai curry that often in the restaurants since it often has fish sauce mixed in so this is a great option if you are veg or vegan.
I created my Golden Coconut Curry simmer sauce so I could prepare this dish quickly. With two kids, it has been a lifesaver! I serve Alok the curry with some yogurt mixed in and me and Ben have achaar on top for more heat. The recipe below is quite adaptable and feel free to sub in different protein like chicken, seitan, etc or other veggies.
Golden Coconut Curry Recipe
2 tablespoons oil, divided
1 lb tofu or paneer, cubed (or sub in chicken)
1 can chickpeas, drained
1/2 small onion, sliced
1/2 red bell pepper, cut into strips
1 jar of Brooklyn Delhi Golden Coconut Curry (available at Whole Foods or Amazon)
up to 1 can coconut milk
Cooked rice or naan
Plain yogurt (we recommend Anita's vegan coconut yogurt)
Brooklyn Delhi Tomato Achaar (available at Whole Foods or Amazon)
In a large skillet, heat 1 tablespoon oil until shimmering. Add tofu or paneer over moderate heat and cook until golden, about 5-7 minutes, turning from time to time. Remove with a slotted spoon onto plate lined with paper towels.
Heat 1 tablespoon of oil in the skillet. Add onion and red bell pepper and sauté for a minute. Add the jar of Brooklyn Delhi Golden Coconut Curry with the tofu or paneer and chickpeas. Fill jar with 1 cup of coconut milk or water, cap it and shake it up. Add it to the pan to get a saucy consistency. Heat through.
Serve with a dollop of plain yogurt and Brooklyn Delhi Tomato Achaar over rice or with naan.