Vegetable Coconut Curry
The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Who knew that a meatless dish could be so rich and flavorful?
When it comes to enhancing the flavor of a meal, nothing compares to curry. Best described as an Indian-style gravy or sauce, it’s full of intense, warm spices and pairs well with anything from meat to tofu and vegetables.
![Vegetable Coconut Curry Ingredients](https://marketing.heinens.com/content/uploads/2023/02/Vegetable-Coconut-Curry-680x450-1.jpg)
This recipe calls for tofu, which, on its own is relatively tasteless, but when pan-seared, tossed with vegetables and coated in a homemade curry sauce made from curry paste, roasted garlic, ginger, coconut cream and soy sauce, it’s undeniably delicious!
![Vegetable Coconut Curry](https://marketing.heinens.com/content/uploads/2023/02/Vegetable-Coconut-Curry-600x700-2.jpg)
Served over fluffy jasmine rice, this dish is bound to make a weekly occurrence on your dinner menu!
![Vegetable Coconut Curry](https://marketing.heinens.com/content/uploads/2023/02/Vegetable-Coconut-Curry-800x550-1.jpg)
Vegetable Coconut Curry
Cook time: 45min Prep time: 20min Total time: 65min
Servings: 6
Ingredients
For the Rice
- 1 ½ cups Heinen's jasmine rice
- 3 cups water
For the Curry Sauce
- 2 Tbsp. sesame oil
- 3 garlic cloves, finely minced
- 2 tsp. fresh ginger, peeled and finely minced
- ¼ cup red curry paste
- 2 15 oz. cans Heinen’s full-fat coconut milk
- 2 Tbsp. soy sauce
- 2 Tbsp. Heinen’s tomato paste
For the Vegetables
- 2 Tbsp. sesame oil
- 1 lb. extra firm tofu, cut into 1-inch pieces
- ½ head trimmed cauliflower, cut into bite-size pieces
- 2 cups baby Yukon potatoes, sliced
- 3 carrots, peeled and sliced
- 1 cup tri-colored baby bell peppers, sliced
- 1 cup red cabbage, shredded
- ¼ cup fresh green onions, sliced
- 1 cup almonds, sliced
- Lime wedges, for garnish
Instructions
- Cook the rice according to the package instructions. Fluff with a fork, add a lid to the pot and keep warm off to the side.
- Make the sauce. Add the oil to a medium-sized saucepot over medium-high heat. Add the ginger and garlic and cook until lightly browned, about 2-3 minutes.
- Add the curry paste, coconut milk and soy sauce. Whisk until combined over medium-low heat.
- Thicken by whisking in some tomato paste. Keep warm.
- Cook the vegetables. Add 2 Tbsp. of sesame oil to a large non-stick sauté pan over high heat. Add the diced tofu and sear for 2-3 minutes per side, or until browned on all sides. Set aside. Feel free to season with salt.
- Add the cauliflower and potatoes to a large pot of boiling salted water and cook for 3-4 minutes, then add the carrots and cook for another 3-4 minutes. Add the peppers and cook for another 2 minutes.
- Strain the vegetables and toss in a pan or bowl with the coconut curry sauce and cooked tofu. Keep warm.
- To plate, place some of the cooked jasmine rice in a bowl and top with some of the curried vegetables and tofu and garnish with sliced cabbage, green onions and almonds.