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.
“Butter” Tofu Apple Curry
Ingredients
- 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)
Nutrition
Per serving:
- calories505
- protein14g
- fat30g
- saturated fat16g
- trans fat0g
- carbohydrates48g
- sugars8g
- fibre6g
- sodium190mg
Directions
01
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.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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