mild coconut tofu curry

Ingredients

• Servings: 4
• 4 slices fresh ginger root
• 4 cloves garlic, minced
• 1/4 cup cashews
• 2 stalks lemon grass, chopped
• 2 onions, sliced
• 3 tablespoons olive oil
• 1 dash crushed red pepper flakes
• 2 tablespoons curry powder
• 2 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
• 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.
• 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.