Mild Coconut Tofu Curry

Mild Coconut Tofu Curry

16

"This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer."

Ingredients

45 m servings 700 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 49.2 g
  • 76%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1264 mg
  • 51%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
  2. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
  3. Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
  • profile image

Your rating

Cancel
Submit

Reviews

16
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

man, they weren't kidding when they say "mild." the amount of water it calls for totally drowns the flavor out. i ended up adding more curry, sugar, salt, two serrano peppers and about half a ...

This is a great, easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then, just chop up the tough outer segments into 1-2 inch pieces and throw ...

While it smells delicious, unfortunately we found this recipe very bland and unspectacular. I think adding the water takes a good deal of flavor out. Also, be warned that if you use a blender,...

Surprisingly spicy. May want to tone down if you aren't comfortable with really spicy foods. Even with the spice, it was very good. As always, I baked the tofu first. I like tofu a little cr...

After reading the reviews of others, I made some changes. To spice it up, I added a dash (or two) of cayenne, and reduced by half the amount of water. I also skipped the white sugar completely. ...

Delicious! Lots of flavor. I used garbanzo beans instead of the potatoes. I will definitely make this again.

We found this recipe to be very flavorful! The one problem I had with it was that the lemongrass never softened. I don't know if I didn't grind it in the food processor long enough or if I did...

I would probably make this again, but without the tofu. I also found that there was too much water, so I boiled it longer and even added a little flour near the end to help it thick more. I use...

After reading the reviews, made some adjustments. No water and used a total of 1 1/2 cans of coconut milk. To puree the various ingredients, added a splash of veg. broth which added a bit more f...