Curried Vegetables with Tofu

We make one curried vegetable dish every day at Claire’s, and this one is a favorite because it has a winning combination of tomatoes and coconut milk and it’s really tasty.

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 large red onion, cut into thick slices
  • 3 large cloves garlic, coarsely chopped
  • 12 grape tomatoes, halved
  • 2 scallions, white part and 4 inches green, cut into ¼-inch diagonal slices
  • 12 baby carrots, cut into ¼-inch diagonal slices
  • 2 large golden beets, peeled and cut into small dice
  • 2 teaspoons curry powder
  • ½ teaspoon crushed red pepper flakes Salt and pepper, to taste
  • 1 small zucchini, cut into ½-inch diagonal slices
  • 1 14-ounce can light, pure coconut milk
  • ¼ cup water
  • 1 3-ounce package enoki mushrooms, trimmed and separated into small bundles
  • 1 tablespoon freshly squeezed lime juice (from about ½ lime)
  • 12-16 ounces firm tofu, cut into small cubes
  • ¼ cup coarsely chopped cilantro
  • 3 cups cooked jasmine or other rice

Method

Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, tomatoes, scallions, carrots, and beets. Sprinkle with the curry powder, red pepper flakes, salt, and pepper. Stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally, until the onions soften and the vegetables release some of their juices. Stir in the zucchini, coconut milk, water, mushrooms, and lime juice. Cover and continue cooking for 10 minutes, stirring occasionally, until the beets are just tender. Stir in the tofu and cilantro. Cook for 1 minute until the tofu is heated through. Serve over jasmine or other rice.

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