Carrot Red Curry with Tofu and Mixed Veg

Carrot Red Curry with Tofu and Mixed Veg

This roasted carrot red curry is a seriously good, plant based dinner that hits that perfect balance of healthy, comforting and easy to pull off. The sauce is next level creamy thanks to caramelised carrots, cashews and coconut milk, with red curry paste bringing the heat and lime cutting through with freshness. Loaded with fibre rich chickpeas, vibrant greens and crispy tamari baked tofu, it’s got everything you want: big flavour, great texture and solid nutrition without feeling overly complicated. A delicious weeknight dinner that will leave you with leftovers for days to come.

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Serves: 4

Ingredients:

Carrot Curry Sauce:

• 4 carrots, chopped into 1.5cm thick chunks
• 1/2 brown onion, halved
• 1 clove garlic, 0.5cm from top chopped off to expose bulbs
• 2 tbsp olive oil
• pinch of salt and pepper
• 1 and 3/4 cups full fat canned coconut milk
• 2 cups vegetable broth
• 1/3 cup raw cashews, soaked for 10 minutes in hot water and drained
• 1/3 cup nutritional yeast
• 1/4 cup tahini
• 2 tbsp red curry paste
• 1/2 tsp ginger paste
• juice of half a lime

Vegetables:

• 1 bunch broccolini, thinly sliced
• 1 capsicum, thinly sliced
• 1 and 1/2 cups cooked chickpeas

Tofu:

• 450g extra firm tofu, pressed and diced
• 2 tbsp tamari
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 tsp garlic powder
• 1 tbsp cornflour

Garnish:

• 1 tbsp tahini
• 1 tbsp spring onion, sliced
• 1 tbsp fresh coriander
• 2 tsp sesame seeds
• 1 tsp fried shallots
• 1/2 tsp chilli flakes

To Serve:

•  3 to 4 cups cooked jasmine, brown rice or quinoa

Preparations:

1. Preheat oven to 200°C and line two baking trays.


2. Place chopped carrots and halved onion on one tray, drizzle with olive oil and season with salt and pepper. Place the garlic bulb in foil, drizzle over olive oil, wrap and place on the tray. Roast for 35 to 40 minutes, tossing halfway, until soft and caramelised.


3. While the vegetables roast, toss the tofu with tamari, olive oil, maple syrup and garlic powder, then coat with cornflour, spread on the second tray and bake for 25 to 30 minutes, turning halfway, until golden and crispy.


4. Once roasted, squeeze the softened garlic out of its skin and add it to a food processor along with the roasted carrot and onion, coconut milk, vegetable broth, cashews, nutritional yeast, tahini, red curry paste, ginger paste and lime juice, then blend until completely smooth.


5. Heat a large pan over medium heat and sauté the sliced broccolini and capsicum for 6 to 8 minutes or until just tender.


6. Add the cooked chickpeas to the pan, pour in the carrot curry sauce and stir well, adding a splash of water or extra broth if needed to reach your desired consistency.


7. Simmer for 5 to 7 minutes until the curry is hot and gently bubbling. Remove from heat.


8. Garnish the curry with the baked tofu on top or stirred through at the end, then finish with a drizzle of tahini, spring onion, fresh coriander, sesame seeds, fried shallots and chilli flakes. Optionally serve with a grain such as rice or quinoa.

Watch the video: https://www.youtube.com/embed/BxwY4xb3E2E

Source URL: https://chloeevegan.com/recipe/carrot-red-curry-with-tofu-and-mixed-veg/

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