| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 10g | 26g |
| sugars | fibre | protein | salt |
| 5g | 6g | 17g | 0.75g |
Why I Love British Coconut Curry with Tofu and Vegetables
I adore our featured dish, the Coconut Curry with Tofu and Vegetables. This vegan-friendly British-inspired recipe strikes a delightful balance between savory, spicy, and sweet, a harmony that gets my taste buds tingling every time. I fell in love with this recipe not just because of its exceptional flavors, but also for how seamlessly it roots itself in my own culinary journey. The curry can be reminiscent of southern spices – harking back to my Atlanta upbringing – while also carrying a hint of the fiery zest we often find in West African cuisine, a nod to my Nigerian heritage.
The Magic of Culinary Fusion
I am in awe of how the coconut milk in this recipe works as a culinary spaceship, transporting you across continents, from the lush coasts of England to the palm-fringed beaches of Africa in just one bite. No other dish I’ve come across remarkably demonstrates the beauty of culinary fusion as much as this charming curry.
A Dish For All Occasions
The choice of vegetables is entirely up to you, transforming this flexible recipe into a canvas for culinary creativity. It’s the vegan cousin to Nigerian pepper soup, or a more nourishing partner to Southern collard greens. It’s a soulful, hearty main course that won’t let you down during chilled winter dinners, and yet light enough to enjoy in balmy summer evenings. However and whenever you decide to prepare it, it’s sure to be a beautiful addition to your menu.
This recipe takes a simple tofu curry and elevates it to something wonderfully eclectic. While creating this dish I was inspired by the amazing perspective on plant-based fusion cuisine provided by Chef Michael Natkin, whose cookbooks deeply advocate for innovation in vegetarian and vegan cooking.
In conclusion, the Coconut Curry with Tofu and Vegetables is more than just a recipe. It’s a culinary experience, a delightful voyage across continents, and most importantly, a scrumptious representation of my Afro-Southern roots.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 block (14 ounces) tofu, drained and cubed
- 2 cups mixed vegetables (such as bell peppers, carrots, peas, and green beans)
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 cups cooked rice, for serving
Method
Step One
Heat up the vegetable oil in a large pan on a medium heat. Add in the finely chopped onion and sauté until soft and translucent. This should take around 5 to 7 minutes.
Step Two
Add the minced garlic and grated ginger to the pan and stir well, cooking for another minute.
Step Three
Add the curry powder, turmeric, ground cumin and cayenne pepper to the pan. Stir well to combine and allow the mixture to cook for about a minute.
Step Four
Pour in the vegetable broth, coconut milk, soy sauce and brown sugar. Stir until the brown sugar is dissolved and the mixture is smooth.
Step Five
Add the cubed tofu and mixed vegetables into the pan, stir to coat them in the curry sauce. Turn down the heat and let the curry simmer for about 10 to 15 minutes, until the vegetables are tender.
Step Six
Season the curry with salt and pepper to your taste. If using, sprinkle with the chopped fresh cilantro.
Step Seven
Serve the curry over the cooked rice. Enjoy this hearty and flavourful dish.
