CURRY VEGETABLES RECIPE | BON APPéTIT
Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.
Provided by Rawlston Williams
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425°. Melt 3 Tbsp. coconut oil in a small saucepan over medium heat. Transfer oil to a large bowl, add vegetables, and toss to combine. Season with salt and pepper. Divide vegetables between 2 rimmed baking sheets and roast until almost tender and starting to brown in spots, 10–12 minutes. Set aside.
- Heat remaining 3 Tbsp. coconut oil in a large skillet over medium. Add turmeric, curry powder, and coriander and cook, stirring often, until fragrant, about 2 minutes. Add onion, garlic, and ginger, season with salt and pepper, and cook, stirring often, until onion is translucent and spice mixture starts to look dry and clumpy, 6–8 minutes.
- Add chile, coconut milk, and broth to skillet and bring curry to a simmer. Cook, stirring occasionally, until reduced by about one third (it should be almost thick enough to coat a spoon), 13–17 minutes. Stir in honey; taste curry and season with more salt and pepper if needed.
- Add pigeon peas and reserved roasted vegetables to skillet and return curry to a simmer. Cook until vegetables are fork-tender, about 4 minutes. Remove skillet from heat and stir in cilantro. Let sit 5 minutes, then stir in lime juice if using. Serve curry vegetables with roti alongside.
THAI CURRY TOFU RECIPE | ALLRECIPES
Curried tofu made with coconut milk.
Provided by Shelita
Categories Vegetarian Curry
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
- Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 281.9 calories, CarbohydrateContent 7.5 g, CholesterolContent 7.6 mg, FatContent 25.7 g, FiberContent 1.9 g, ProteinContent 10.3 g, SaturatedFatContent 15.2 g, SodiumContent 1017.7 mg, SugarContent 1.2 g
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