This fragrant curry seasons its coconut sauce with fresh ginger, lemongrass, cumin and cilantro. Tofu, shiitake mushrooms and red bell pepper slices are browned until crisp giving texture this smooth curry. This recipe comes to us from Karen of Sprouts in the Hood.
- 1 14 ounce can low fat coconut milk
2 plum tomatoes, finely chopped
1 stalk lemon grass, finely chopped
1 tablespoon ginger, grated
1/4 cup cilantro
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander, ground
1 teaspoon low sodium soy sauce
1 tablespoon sesame oil
- 1 bunch scallions, sliced
- 1 pound of firm tofu, cut in small cubes
- 1/2 cup shiitake mushrooms
- 1 red pepper, sliced thin
2 cloves garlic, finely diced
- 3 cups white, brown or black rice, cooked*
Place the coconut milk, tomatoes, lemongrass, ginger and cilantro in a saucepan over medium-high heat. Season with the turmeric, cumin, coriander, soy sauce and sesame oil, stir and bring to a boil. When the coconut curry sauce boils, turn heat down to low and simmer for at least 10 minutes.
While the coconut curry sauce is simmering, place the sesame oil in a skillet over medium-high heat. Add the tofu, mushrooms and sliced bell pepper. Cook for about 4 minutes, flip and add the garlic. Cook the tofu, mushrooms, bell pepper and garlic for about 3 minutes more, or until the tofu is browned and cooked through.
Place the browned tofu and veggies into the coconut curry sauce. Stir to combine, divide into 4 portions and enjoy over cooked white, brown or black rice.
Indonesian Coconut Curry
Servings per Recipe:Amount per Serving
Calories from Fat: 72
Total Fat: 11.4g
Saturated Fat: 4g
Dietary Fiber: 2.7g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.