Golden Coconut Curry with Tofu & Veggies {Recipe}

Golden Coconut Curry with Tofu & Veggies {Recipe}

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

INGREDIENTS

mild, high heat oil like sunflower or canola
1 14 oz package firm tofu, cubed (or sub in chicken)
1/2 small onion, sliced (this is optional because there is onion already in the sauce)
1/2 large red bell pepper, cut into strips (can sub in other veggies that you like, when I'm in a pinch, I just use a handful of baby spinach that I throw in with the simmer sauce and cook until wilted and I also love broccoli in this recipe)
1 jar of Brooklyn Delhi Golden Coconut Curry (available at Whole Foods or Amazon)
1 can coconut milk

FOR SERVING
Cooked rice or naan
Plain yogurt (we recommend Anita's vegan coconut yogurt)
Brooklyn Delhi Tomato Achaar (available at Whole Foods or Amazon)


METHOD
Add 1 tablespoon of oil to a non-stick skillet on medium heat. When heated, add tofu and saute until golden, about 5-7 minutes, flipping from time to time. Place tofu on a  plate lined with paper towels.

Thinly coat the skillet with more oil (there will be some left from the tofu still). Add onion and red bell pepper and sauté for a few minutes until just cooked through but still with shape. Add the jar of Brooklyn Delhi Golden Coconut Curry with the tofu. Fill jar with 1 cup of coconut milk or 1/4 cup water cap it and shake it up. Add it to the pan to get a saucy consistency. Simmer until heated through.

Serve with a dollop of plain yogurt and Brooklyn Delhi Tomato Achaar over rice or with naan.

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