Creamy Coconut Tofu Curry (Mild)

Name: Creamy Coconut Tofu Curry (Mild)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian, Thai
Ingredients: 14 oz Coconut Milk; 2 tbsp Curry Powder; 2.5 cups Firm Tofu; 4 slices Fresh Ginger; 4 cloves Garlic; 2 stalk Lemongrass; 3 tbsp Olive Oil; 2 whole Onion; 2 whole Peeled Whole Potatoes; 1 dash Red Pepper Flakes; 2 tsp Salt; 1 tbsp Sugar; 0.25 cup Unsalted Cashews; 14 fl oz Water

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Thai 🇹🇭 Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Creamy Coconut Tofu Curry (Mild) balances silky coconut milk with gentle curry warmth, brightened by lemongrass and ginger. Tender tofu and potatoes soak up the aromatic sauce, while cashews add a subtle nuttiness and richness. Ideal for a cozy weeknight Dinner or a comforting, less-spicy curry option for mixed spice preferences.

Prep15 mins
Cook30 mins
Serves4
DifficultyMedium

1

Using a blender or food processor, blend the ginger root, garlic, cashews, lemon grass, and onions into a paste.
2

Warm olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes, then gradually add the curry powder while mixing.
3

Add the tofu to the wok and cook until warmed through. Stir in the coconut milk, water, and potatoes. Bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally, until the potatoes are tender. Season with salt and sugar.