Peanut Curry With Tofu Potatoes And Roasted Shallots Food

POTATO AND PEANUT CURRY

Steps:

• Toast the peanuts and rub in a towel to remove the skins if needed.
• Cook the potatoes in boiling water until tender and drain.
• place the peanuts, 1 tbsp oil, shallot, garlic, ginger, soy sauce, lime zest, lime juice and coriander in a processor and process to a paste.
• Heat the remaining oil in a pan and cook the aubergine until golden.
• Add the paste and cook gently for five minutes.
• Add the potato, spring onion, coconut milk and stock. Bring to the boil and simmer for 10 minutes.
• Serve with rice or bread.

THAI TOFU PEANUT CURRY

Steps:

• Fry red curry paste in peanut oil for 2 minutes or until fragrant.
• In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
• Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
• Serve the curry over rice.

PEANUT BUTTER CURRY WITH TOFU

Steps:

• In a sauce pan heat the oil. Add the garlic and onion and let it begin to turn the onion translucent. When the onion is done, add the turmeric, jalapeno pepper, and curry powder. Stir well and cook for only about 2 minutes. Everything should be yellow. Add the coconut milk and bring to a simmer.
• Bring a separate non-stick pan to about low or low/med temperature. When the pan is hot, add the tofu (cubed) and let it begin to sizzle. Without oil the tofu will brown up each side withing a few minutes. Be sure to stir the tofu often and gently. Add in the veggies as you see fit and cook until tender.
• When the coconut sauce mixture has simmered for about 5 minutes (stirring frequently to avoid burning) add the reaming ingredients and turn your heat down to low. Bring the sauce back to a simmer and the peanut butter will melt, and the tomatoes will liquify. Let simmer for about 10 minutes and add the approprate amount of sauce to the tofu and mix.

VEGETARIAN PANANG CURRY

Steps:

• Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
• Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
• Garnish with cashews and serve over rice or quinoa.

PEANUT CURRY WITH TOFU, POTATOES AND ROASTED SHALLOTS

Steps:

• Preheat oven to 200°C.
• Place shallots and potatoes in a roasting pan and toss with 2 tablespools of vegetable oil. Bake until potatoes are crisp and the shallots soft, about 30-40 minutes.
• Heat remaining oil and fry the curry paste until fragrant, about 5 minutes.
• Add palm sugar, soy sauce and coconut milk. Bring to boil and adjust seasonings if necessary.
• Stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes.
• Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.