Serves: 4
Ingredients:
Coconut Curry:
- 3 tbs coconut butter*
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds, ground
- 1/2 fresh chili, thinly sliced
- 1-inch piece ginger root, peeled and minced
- 2 cloves garlic, minced
- 6 curry leaves (0ptional)
- 2 medium onions, diced
- ½ tsp chili powder
- ½ tsp turmeric
- 1 (15-ounce) can diced tomatoes
- 4 cups vegetable stock
- ½ cup unsweetened coconut milk
- Salt, to taste
Tofu:
- 16 oz. super firm tofu, cut into 1″ pieces
- 1 tbs olive oil
- 1 tbs tamari
Vegetables:
- 2 tbs extra-virgin olive oil
- 1 cauliflower head, cut into florets
- 1 zucchini, thickly sliced
- 1 baby bok choy, chopped
Garnish:
- ½ cup chopped raw almonds or raw cashews
- ½ bunch fresh cilantro, leaves pulled
Directions:
Curry Sauce:
- In a large saucepan, heat 2 tbs of the coconut butter over medium heat.
- Add the mustard seeds and reduce the heat to low. When the seeds start to pop, add the fenugreek, chilies, ginger, garlic, and curry leaves if using.
- Stir for about 3 minutes, then add the diced onions and cook 5 minutes until they are soft and slightly brown.
- Add the chili powder, turmeric, diced tomatoes, 1 tsp of salt, and vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add the coconut milk and simmer for an additional 5 minutes. Season with salt, and stir in the remaining coconut butter just before serving.
Tofu:
- Preheat the oven on the air fry setting to 400 degrees.
- Toss the tofu with the olive oil and tamari.
- Bake for 25 minutes, tossing halfway through.
- Stir the tofu into the curry.
Vegetables:
- Heat the olive oil in a a large skillet.
- Add in the vegetables, season with salt and pepper, and cook until tender. Cover for a few minutes while cooking to steam the vegetables.
Bringing it All Together:
- Add the vegetables to a bowl, cover with the curry.
- Top with almonds or cashews, and cilantro.
Variations & Notes:
- The tofu can be replaced with diced chicken.
