Vegetable coconut curry with coconut crusted tofu (vegan)

Guess what? I’m back from Bali and I’ve been busy conjuring up new recipes and ideas. Now that my recipe book development is in the bag I’ve got more time to concentrate on delicious and exciting new recipes for my blog. First things first, every Friday (starting today) I’ll be posting #RebelCurryClub sharing with you one of my favourite curries. Who doesn’t need a bit of curry in their life?


So here’s my first – veggie packed creamy fragrant coconut curry topped with baked coconut crusted tofu. Amazing flavour and textures and somwhat addictive. Serve as it is or with rice or flabread. So good. Much love Niki xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  30 minutes preparation time
  40 minutes cook time

Ingredients

For the paste;

  • 1 red chilli chopped 
     
  • Large knob ginger peeled and sliced roughly 
     
  • 4 garlic cloves 
     
  • Juice 1/2 lime 
     
  • Stalks of 1 bunch coriander 
     
  • 1 tsp cumin seeds 
     
  • 1 stick lemon grass bashed 
     
  • 1 bunch spring onions chopped roughly 
     
  • 1 tsp fresh turmeric or 1 tsp ground 
     
  • 2 tsp coconut sugar 
     
  • 2 tbsp soy or tamari 
     
  • 3 tbsp rapeseed oil 
    For the curry;
     
  • 1 can coconut milk 
     
  • 250ml water 
     
  • 1/2 Broccoli broken up into florets 
     
  • Handful sugar snaps sliced 
     
  • Handful green beans sliced 
     
  • Handful asparagus sliced a bit 
     
  • 15 mushrooms sliced 
     
  • 1/2 aubergine sliced 
     
  • Handful cherry tomatoes chopped in half 
     
  • 1- 2 tbsp peanut butter
For the tofu
  • 1 block extra firm tofu sliced into large slices of cubes
Crumb mix;
  • 3 tbsp oats 
  • 1 tsp salt
  • 1/2 tsp cumin seeds
  • 3 tbsp black sesame seeds
  • 1/2 tsp coriander
  • Black pepper
  • Zest 1 lime
  • 1/2 tsp chilli flakes
  • 8 tbsp desiccated coconut

Batter mix; 

  • 250ml almond milk
  • Juice 1/2 lime
  • Pinch salt
  • 2 tbsp corn flour (corn starch) 
  • 1 tsp apple cider vinegar 

Topping;

  • Toasted peanuts
  • Fresh coriander
  • Red chillis 

Directions

To make the tofu
 
  1. Firstly add the oats to a food processor or high speed blender and blitz for a few seconds so that you get a semi fine crumb. Transfer to a large bowl then add in all the other crumb mix ingredients. Mix to combine.
     
  2. Add all the batter mix ingredients to another bowl and mix throughly
     
  3. Dip the tofu into the batter then crumb mix in batches then pop onto a large baking tray. 
  4. Bake on 180c for 20-30 minutes until golden and crispy. Carefully flip half way through. 
     
  5. Alternatively – fry on medium heat in a large frying pan with 1-2 tbsp vegetable oil. Fry on each side or 2-3 minutes until crispy. 
To make the curry; 
 
  1. Pop all the paste ingredients into food processor or high speed blender and blitz until you get a paste.
  2. In a large pan add a little oil and the paste, fry for 5 mins then add the coconut milk, water and the veg mix throughly. Cook for 8-10 minutes or until just cooked but with crunch. Stir in the peanut butter and cherry tomatoes.
  3. Season if needed
  4. Ladle into bowls and top with lots of crushed peanuts and fresh coriander. Top with the tofu 

2 Comments

  1. shelly on April 17, 2019 at 1:26 pm

    This looks so beautiful and I love the flavors going on. Thanks for sharing!

    • Niki on April 17, 2019 at 10:04 pm

      So happy you like Shelly xx

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