Mild Coconut Tofu Curry

Method3 steps · about 40 min

1. 1

   Step 1: In a blender or food processor, grind the ginger root (4 slices), garlic (4 cloves), cashews (¼ cup), lemon grass (2 stalks), and onions (2) into a paste.

   Uses 4 slices fresh ginger root · 4 cloves garlic, minced · ¼ cup cashews · 2 stalks lemon grass, chopped · 2 onions, sliced

2. 2

   Step 2: Heat olive oil (3 tablespoons) in a medium wok over low heat. Stir in the blended mixture and red pepper flakes (1 dash). Gradually mix in the curry powder (2 tablespoons).

   Uses 3 tablespoons olive oil · 1 dash crushed red pepper flakes · 2 tablespoons curry powder

3. 3

   Step 3: Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water (14), and potatoes (2 medium). Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt (2 teaspoons) and sugar (1 tablespoon).

   Simmer Curry · 20 minUses 2 ½ cups cubed firm tofu · 1 (14 ounce) can coconut milk · 14 fluid ounces water · 2 medium potatoes, peeled and cubed · 2 teaspoons salt · 1 tablespoon white sugar