bohemianwanderer – This hearty vegan red curry with tofu, potatoes, and rainbow chard is the perfect comfort food. Rich in flavor from aromatic spices like cumin and cinnamon, along with creamy coconut milk. This dish offers a satisfying meal for four. The addition of crunchy peanut butter and vegan fish sauce adds depth to the curry. Making it a truly indulgent yet plant-based dish. Serve it with jasmine rice for a complete and delicious meal.
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Preparing the Tofu and Curry Base
Start by heating two tablespoons of rapeseed oil in a large pot over medium-high heat. Once the oil is hot, add 450g of extra-firm tofu, torn into bite-sized pieces. Fry the tofu for about eight minutes, turning occasionally, until it becomes golden and crispy on all sides. After frying, transfer the tofu to a plate and set it aside.
Next, pour three more tablespoons of oil into the same pot. When the oil heats up, add four peeled and quartered round shallots (140g) and fry them, stirring occasionally, for about five minutes until they soften and turn golden. Then, stir in four tablespoons of red curry paste, one teaspoon each of ground cumin and ground cinnamon, and two bashed lemongrass stalks. Fry this mixture for about three minutes, allowing the aromatics to release their flavors.
Once the spices and shallots are well-mixed, pour in two 400ml tins of coconut milk. Stir in two tablespoons of crunchy peanut butter and add three large Maris Piper potatoes (600g), peeled and cut into 4cm cubes. Bring the mixture to a simmer, then cook gently for 15 minutes, until the potatoes are tender. After the potatoes are cooked, return the fried tofu to the pot and stir everything together. Simmer for an additional five minutes to combine all the flavors.
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Preparing the Chard and Serving the Dish
While the curry is simmering, heat a couple of tablespoons of oil in a large sauté pan over medium heat. Once the oil is hot, add 200g of rainbow chard, with the stalks cut into 2cm pieces and the leaves cut into 4cm-wide strips. Stir-fry the chard for about five minutes, or until the leaves wilt down. Stir in one tablespoon of vegan fish sauce to enhance the flavor.
For serving, pour a few tablespoons of vegan fish sauce into a small bowl and add sliced mild red chilies. If you prefer less heat, remove the seeds and pith from the chilies. Serve the curry in shallow bowls with jasmine rice on the side. Spoon the sautéed chard mix over the curry, and place the fish sauce and chili bowl on the side for those who want an extra kick.
This vegan red curry is a deliciously satisfying dish full of vibrant flavors, offering a perfect combination of creamy coconut, aromatic spices, and hearty vegetables. Whether you’re cooking for yourself or entertaining guests, this recipe provides a delicious, plant-based meal that’s sure to please.
