Lemongrass Tofu and Vegetable Curry Recipe
Indulge in the vibrant flavors and aromatic spices of this Lemongrass Tofu and Vegetable Curry, a fusion dish that seamlessly combines the essence of Asian cuisine with a healthy vegetarian twist. This curry is not only packed with nutrients but also bursting with delightful textures and tastes, making it an ideal side dish for a wholesome meal. Perfect for a weeknight dinner, it pairs beautifully with brown rice or fragrant Thai jasmine sticky rice, along with refreshing salads and desserts.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu (cut into cubes) | 250 grams |
| Carrots (Gajjar, cut into coins) | 2 |
| Green peas (Matar, steamed) | 1/4 cup |
| Broccoli (cut into florets) | 250 grams |
| Red bell pepper (Capsicum, sliced) | 1 |
| 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 |
| Lemon grass (chopped with leaves) | 1 stalk |
| Spring onion greens (finely chopped) | 2 |
| Fresh red chilies (chopped) | 2 |
| Ginger (grated) | 1 inch |
| Garlic (minced) | 2 cloves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 10 grams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 5 grams |
| Fat | 8 grams |
| Saturated Fat | 3 grams |
| Sodium | 200 mg |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
Servings
- Servings: 4
- Cuisine: Fusion
- Course: Side Dish
- Diet: Vegetarian
Instructions
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Prepare the Ingredients: Start by gathering all your ingredients, ensuring the vegetables are cut and ready to go. This will streamline your cooking process and keep the workflow efficient.
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Make the Lemongrass Curry Paste: In a blender, combine the chopped lemon grass, ginger, garlic, and a little water to create a smooth paste. Set this aside for later use.
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Homemade Tomato Puree: If you haven’t made the homemade tomato puree yet, this is the time to do so. You can make a batch ahead of time and store it in the refrigerator, which is especially convenient for recipes like this one.
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Combine Coconut Milk and Spices: In a bowl, whisk together the coconut milk, tomato puree, lemongrass curry paste, turmeric powder, Chinese 5 spice powder, and salt. Taste the mixture and adjust the salt and spices to suit your preference.
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Add the Tofu: Gently fold in the tofu cubes, making sure they are well-coated in the curry mixture. Set this aside while you prepare the vegetables.
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Cook the Vegetables: Heat the sesame oil in a large wok over high heat. Add in all the prepared vegetables—carrots, broccoli, red bell pepper, and steamed green peas. Sprinkle a bit of salt and stir-fry the vegetables for about 5-7 minutes, or until they are tender yet still crisp.
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Combine Everything: Once the vegetables are cooked, pour in the prepared lemongrass curry mixture along with the tofu. Stir well to ensure all the ingredients are combined and coated in the curry sauce.
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Bring to a Boil: Reduce the heat to medium-high and allow the curry to come to a gentle boil. This should take about a minute. Once boiling, turn off the heat.
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Serve: Transfer the fragrant Lemongrass Tofu and Vegetable Curry to a serving bowl. For a complete meal, serve it alongside brown rice or Thai jasmine sticky rice. Complement your dinner with a refreshing Papaya Orange Pomegranate Salad topped with roasted peanuts, and finish off with a Coconut Tapioca Pudding drizzled with spicy strawberry sauce for a wholesome weeknight feast.
This delightful Lemongrass Tofu and Vegetable Curry not only satisfies the palate but also nourishes the body, making it a perfect addition to your weekly meal rotation. Enjoy the fusion of flavors, and relish each bite of this vegetarian delight!
