Quick curries using a handful of fresh ingredients and pantry staples get dinner on the table in under an hour. Instead of apple and tofu, try peeled and diced sweet potato and chickpeas. A superb base recipe, this curry can be easily adapted to what’s available in your kitchen.
For additional creaminess, a scoop of natural peanut butter or almond butter makes this curry taste even more luxurious.
2 Tbsp (30 mL) vegan butter or coconut oil
1 large onion, diced
2 garlic cloves, minced
1 Gala apple, cored and diced
2 Tbsp (30 mL) mild curry powder
Zest of 1 lime
2 Tbsp (30 mL) lime juice
2 – 14 oz (398 mL) cans coconut milk (light or full fat), divided
1/4 tsp (1 mL) salt
1 – 350 g package extra-firm pressed tofu, diced
2 cups (500 mL) cooked brown basmati rice
Chili flakes, for serving (optional)
In large high-sided skillet, melt butter or oil over medium heat. Add onion, garlic, and apple, reduce heat to medium-low, and saute for 8 to 10 minutes, until soft. Stir in curry powder, lime zest, and juice, followed by 1 can coconut milk plus 1/2 cup (125 mL) coconut milk, salt, and tofu. Bring to a boil, reduce to a simmer, partially cover, and cook for 10 minutes. Ladle into bowls with rice, dollop with additional coconut milk, and sprinkle with chili, if using. Serve.