Lemongrass Tofu and Vegetable Curry Recipe
Description
Lemongrass Tofu and Vegetable Curry is an aromatic fusion dish, blending fresh vegetables, tofu, and a fragrant lemongrass curry paste. This curry, enriched with the creaminess of coconut milk and the tang of tomato puree, delivers a delightful balance of flavors inspired by Asian cuisine. The dish is simple to prepare and perfect for a wholesome, healthy weeknight dinner. Serve this curry with warm brown rice or fluffy Thai jasmine sticky rice, accompanied by a refreshing Papaya Orange Pomegranate Salad with roasted peanuts and a decadent Coconut Tapioca Pudding drizzled with spicy strawberry sauce.
Cuisine:
Fusion
Course:
Side Dish
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu | 250 grams, cut into cubes |
| Carrots (Gajjar) | 2, cut into round coins |
| Green Peas (Matar) | 1/4 cup, steamed |
| Broccoli | 250 grams, cut into florets |
| Red Bell Pepper (Capsicum) | 1, thinly sliced |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Chinese 5 Spice Powder | 2 teaspoons |
| Coconut Milk | 200 ml |
| Homemade Tomato Puree | 1/4 cup |
| Sesame (Gingelly) Oil | 1 tablespoon |
Ingredients for the Lemongrass Curry Paste
| Ingredient | Quantity |
|---|---|
| Lemongrass (stalk) | 1, chopped |
| Spring Onion Greens | 2, finely chopped |
| Fresh Red Chilies | 2, chopped |
| Ginger | 1-inch piece |
| Garlic | 2 cloves |
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Carbohydrates | 15 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sodium | 310 mg |
Instructions
-
Prepare the Ingredients
- Wash and cut all vegetables as specified.
- Prepare the tofu cubes and keep them ready.
-
Make the Lemongrass Curry Paste
- Blend the chopped lemongrass, spring onion greens, red chilies, ginger, and garlic into a smooth paste using a small amount of water. Set aside.
-
Prepare the Homemade Tomato Puree
- Make fresh tomato puree if not already available. This can be pre-prepared and refrigerated for convenience.
-
Combine the Curry Base
- In a mixing bowl, whisk together coconut milk, tomato puree, lemongrass curry paste, turmeric powder, Chinese 5 spice powder, and salt until smooth. Taste and adjust seasoning if needed.
- Add the tofu cubes to this mixture, ensuring they are well-coated. Set aside.
-
Cook the Vegetables
- Heat sesame oil in a large wok over medium-high heat.
- Add the prepared vegetablesโcarrots, broccoli, red bell peppers, and green peas. Sprinkle with salt and stir-fry on high heat until lightly cooked and slightly tender.
-
Cook the Curry
- Pour the prepared curry mixture (with tofu) into the wok with the vegetables. Stir to combine evenly.
- Reduce heat to medium and allow the curry to simmer gently. Bring it to a boil, then lower the heat and let it cook for 5โ7 minutes, ensuring the vegetables remain crisp-tender.
-
Finish and Serve
- Turn off the heat and transfer the curry to a serving bowl.
- Garnish with finely chopped spring onion greens for added freshness.
-
Serving Suggestions
- Pair the Lemongrass Tofu and Vegetable Curry with brown rice or Thai jasmine sticky rice for a hearty meal.
- Serve alongside a Papaya Orange Pomegranate Salad with roasted peanuts to add a refreshing crunch.
- End your meal on a sweet note with Coconut Tapioca Pudding topped with spicy strawberry sauce for a complete dining experience.
This recipe is perfect for a weeknight dinner that feels both indulgent and nourishing, offering a balance of textures and flavors that are sure to impress your family or guests. Whether you’re seeking a cozy meal or an elegant dish to showcase, this Lemongrass Tofu and Vegetable Curry will elevate your culinary repertoire!
