A nourishing and vegan curry, with a bit of freshness and crunch from the peanut and scallion/cilantro topping
(Adapted from Family, by Hetty McKinnon)
For curry
neutral oil, such as peanut or grapeseed
14–16 ounces extra-firm tofu, cut into ¾-inch cubes
salt and freshly ground black pepper
1 medium yellow onion, finely chopped
1 garlic clove, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground turmeric
1 large tomato, roughly chopped
1 (13- to 14-ounce) can coconut cream*
2 bunches of spinach, stems removed, or about 8 ounces baby spinach leaves
pinch of sugar
For serving
cooked basmati or jasmine rice
½ cup toasted peanuts, roughly chopped
sprig of cilantro, roughly chopped, or two scallions, finely chopped
*You can substitute coconut milk (the sauce will just have a slightly thinner consistency), but don’t substitute cream of coconut, which is sweetened and watery.
Heat a tablespoon or so of oil in a large skillet or sauté pan over medium heat and add the tofu cubes. Season them generously with salt and pepper. Fry for about 2 minutes, then carefully turn them over and continue cooking until the cubes are golden on more than one side. Transfer the tofu to a plate and set aside.
Place the same skillet or sauté pan back over medium heat, add a little more oil, then add the onion and cook for about 5 minutes, stirring occasionally, until slightly softened. Add the garlic, coriander, cumin, paprika, and turmeric to the pan and cook for another 1 to 2 minutes, stirring everything together. Add the tomato to the pan and cook for 1 to 2 minutes, until it starts to break down. Then stir in the coconut cream and the spinach, and cook for about 7 minutes (or a bit less for baby spinach leaves), until the greens are completely wilted. Add the tofu cubes and cook until they are heated through, about 2 to 3 minutes. Season with a big pinch of sugar, plus more salt and pepper, to taste.
To serve, place individual portions of rice in bowls, cover with the spinach and tofu, and top with peanuts and your choice of scallions or cilantro.
First Thursday Recipes 