Soykei Curry with Vegetables, Lime, and Coconut
15min
4 pers.
25min
Firm tofu
Lunches and dinners
Less than 30 minutes
Ingredients
1 tablespoon olive oil
2 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon powdered)
1 tablespoon mild curry powder
½ teaspoon turmeric
1 teaspoon garam masala
1 large carrot, diced
1 zucchini, diced
1 cup green beans, cut into pieces
1 tablespoon lime juice
1 tablespoon maple syrup
1 tablespoon soy sauce
Black pepper, to taste
2 tablespoons nutritional yeast
Fresh cilantro or Thai basil, for garnish
Jasmine or basmati rice, for serving
Creamy tofu sauce:
1 500 g package silken tofu
1 cup coconut milk
1 tablespoon lime juice
1 tablespoon maple syrup
1 tablespoon soy sauce
1 teaspoon curry powder
½ teaspoon salt
1 tablespoon nutritional yeast
Preparation
- In a blender, purée all the ingredients for the creamy tofu sauce until smooth. Set aside.
- Drain and pat dry the tofu, then cut into cubes. In a large nonstick skillet, heat the oil over medium-high heat. Sauté the tofu cubes for 8 to 10 minutes, until crispy around the edges. Set aside.
- In the same skillet, sauté the onion for 3 minutes, then add the garlic and ginger.
- Stir in the curry powder, turmeric, and garam masala. Cook for 30 seconds to release the aromas. Add the carrot, zucchini, and green beans. Cook for 5 to 6 minutes.
- Add the reserved tofu, pour in the silken tofu sauce, lime juice, maple syrup, soy sauce, and nutritional yeast. Simmer over low heat for 10 minutes to thicken and coat the ingredients. When serving, garnish with fresh cilantro or Thai basil and serve over rice.
