AuthorKeith HubnerBased on a Minimalist Baker recipe. Really easy but seriously tasty curry.
Heat a large pot over medium heat. Once hot, add oil and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
Add whole cumin and coriander seeds and sauté for another 1-2 minutes, stirring frequently.
Then add red curry paste and stir to combine. Cook for 1 minute more.
Add potatoes and carrots and stir to coat. Cook for 2 minutes.
Then add coconut milk (starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter.
The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat.
Once it reaches a low boil, reduce heat to a simmer and cook for 10-15 minutes uncovered.
You don't want it boiling, so ensure it's cooking over low heat at a simmer.
Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor.
Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).
To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, coriander, and roasted peanuts.
Preheat oven to 204 C and line a baking sheet with parchment paper.
Start pressing tofu using a tofu press, press for about 15-20 minutes.
In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornflour 1 Tbsp at a time and toss to coat. Continue adding more cornflour and tossing until tofu is coated in a gummy, white layer.
Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
Ingredients
Directions
Heat a large pot over medium heat. Once hot, add oil and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
Add whole cumin and coriander seeds and sauté for another 1-2 minutes, stirring frequently.
Then add red curry paste and stir to combine. Cook for 1 minute more.
Add potatoes and carrots and stir to coat. Cook for 2 minutes.
Then add coconut milk (starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter.
The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat.
Once it reaches a low boil, reduce heat to a simmer and cook for 10-15 minutes uncovered.
You don't want it boiling, so ensure it's cooking over low heat at a simmer.
Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor.
Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).
To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, coriander, and roasted peanuts.
Preheat oven to 204 C and line a baking sheet with parchment paper.
Start pressing tofu using a tofu press, press for about 15-20 minutes.
In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornflour 1 Tbsp at a time and toss to coat. Continue adding more cornflour and tossing until tofu is coated in a gummy, white layer.
Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.