bohemianwanderer – This vegan red curry combines the hearty textures of tofu, potatoes, and rainbow chard, creating a satisfying dish perfect for any meal. Infused with the rich flavors of coconut milk, peanut butter, and aromatic spices like cumin, cinnamon, and lemongrass, this curry provides an authentic Thai-inspired experience. The red curry paste and vegan fish sauce bring a deep umami flavor. While the sautéed chard adds a pop of color and freshness. Whether you’re cooking for a family or preparing a quick weeknight dinner. This dish will deliver both warmth and vibrancy to your table.
Read More : Valve Claims 8GB VRAM Enough for Optimal Steam Machine Performance
To start, prepare your ingredients. Gather the necessary vegetables and seasonings. Peel and chop the potatoes into bite-sized pieces, cut the chard into strips, and set aside the tofu in bite-sized chunks. This dish is straightforward to prepare, with its balance of textures, from crispy fried tofu to tender potatoes and the crunchy chard.
Cooking the Curry: Tofu, Aromatics, and Coconut Milk
Heat a tablespoon of rapeseed oil in a large pot over medium-high heat. Once hot, add the tofu and fry for about eight minutes. Turn the pieces occasionally, allowing them to become golden and crispy on all sides. Once the tofu is ready, transfer it to a plate and set aside.
In the same pot, add another three tablespoons of oil. When the oil is hot, toss in the quartered shallots and sauté for about five minutes until softened and lightly browned. Next, stir in the red curry paste, ground cumin, cinnamon, and bashed lemongrass stalks. Fry this mixture for another three minutes, allowing the spices to release their full flavor.
Pour in two tins of coconut milk, followed by the peanut butter and potato pieces. Stir the mixture, bringing it to a gentle simmer. Let it cook for 15 minutes or until the potatoes are tender. Once the potatoes have softened, return the fried tofu to the pot, stirring it into the curry sauce. Let everything simmer for an additional five minutes to ensure the flavors meld together.
Read More : Marmite and Leek Homity Pie: A Flavorful Twist on Classic
Preparing the Chard and Final Touches
While the curry is simmering, prepare the rainbow chard. Heat a tablespoon of oil in a large sauté pan over medium heat. When the oil begins to shimmer, add the chard, stirring occasionally for about five minutes, until the leaves wilt and become tender. Stir in a tablespoon of vegan fish sauce to enhance the flavor of the chard.
To serve, divide the curry into shallow bowls, placing a portion of the tofu and potato mixture in each. Spoon the wilted chard over the top, adding a burst of color and freshness. For those who enjoy a bit of spice, prepare a small bowl of fish sauce with sliced mild red chilies on the side. Serve the curry with a generous portion of jasmine rice to complete the dish.
This hearty and flavorful vegan curry is a perfect combination of creamy coconut milk, crispy tofu, and tender potatoes, with the added benefit of healthy greens from the rainbow chard. It’s a dish that offers both comfort and complexity, ideal for anyone looking for a satisfying plant-based meal.
