TOFU AND SUMMER VEGETABLE CURRY
When you have more eggplant and squash than you know what to do with, turn to this quick curry.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Curry Tofu Zucchini Eggplant Green Bean Coconut Vegetarian Vegan Dairy Free Summer Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
- Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5-7 minutes. Pour in coconut milk and 1/2 cup water and bring to a simmer.
- Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
- Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
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Saif Caikel
[email protected]I'm not a big fan of tofu, but this dish changed my mind. The crispy tofu added a great texture to the curry, and the vegetables were cooked perfectly. The curry sauce was flavorful and not too spicy. I will definitely be making this again!
Nathaniel McCarthy
[email protected]This was a great recipe! I made it for a dinner party, and everyone loved it. The curry was flavorful and not too spicy. The tofu was crispy on the outside and tender on the inside. The vegetables were cooked perfectly. I would definitely make this a
jacob wanjiku
[email protected]This curry was easy to make and packed with flavor. I used a variety of summer vegetables, including zucchini, bell peppers, and corn. The tofu was a great addition, and it absorbed all the delicious flavors of the curry sauce. I served it over rice,
savya savya
[email protected]I'm not a big fan of tofu, but this dish changed my mind. The crispy tofu added a great texture to the curry, and the vegetables were cooked perfectly. The curry sauce was flavorful and not too spicy. I will definitely be making this again!
Cheri Murrray
[email protected]This was a great recipe! I made it for a dinner party, and everyone loved it. The curry was flavorful and not too spicy. The tofu was crispy on the outside and tender on the inside. The vegetables were cooked perfectly. I would definitely make this a
Arminda Paz
[email protected]I thought this curry was just okay. The tofu was a bit bland, and the vegetables were a bit mushy. The curry sauce was flavorful, but it was a bit too spicy for my taste. I think I would have enjoyed it more if I had used less chili peppers.
Junior Chinedu
[email protected]This was a great recipe! I made it for a dinner party, and everyone loved it. The curry was flavorful and not too spicy. The tofu was crispy on the outside and tender on the inside. The vegetables were cooked perfectly. I would definitely make this a
George Hoops
[email protected]This curry was a bit too spicy for my taste, but it was still very flavorful. I think I would have enjoyed it more if I had used less chili peppers. The tofu was a great addition, and it absorbed all the delicious flavors of the curry sauce.
Ferister John
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends. I usually add a bit of extra ginger and garlic to the curry sauce, and I like to serve it with a side of naan bread.
Ajmal A R
[email protected]This was a great recipe! I made it for a dinner party, and everyone loved it. The curry was flavorful and not too spicy. The tofu was crispy on the outside and tender on the inside. The vegetables were cooked perfectly. I would definitely make this a
racheal odunsoya
[email protected]I thought this curry was just okay. The tofu was a bit bland, and the vegetables were a bit mushy. The curry sauce was flavorful, but it was a bit too spicy for my taste. I think I would have enjoyed it more if I had used less chili peppers.
Kutlwano Mamabolo
[email protected]This curry was easy to make and packed with flavor. I used a variety of summer vegetables, including zucchini, bell peppers, and corn. The tofu was a great addition, and it absorbed all the delicious flavors of the curry sauce. I served it over rice,
Karki Sunita
[email protected]I'm not a big fan of tofu, but this dish changed my mind. The crispy tofu added a great texture to the curry, and the vegetables were cooked perfectly. The curry sauce was flavorful and not too spicy. I will definitely be making this again!
Mawla Biswas
[email protected]This tofu and summer vegetable curry was a delightful blend of flavors and textures. The tofu was perfectly crispy on the outside and tender on the inside. The vegetables were cooked to perfection, still retaining a slight crunch. The curry sauce was