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Vibrant Green Coconut Curry with Tofu

 

Vibrant Green Coconut Curry with Tofu

Yields: 4 servings Prep time: 20 minutes Cook time: 30 minutes

Ingredients

Note: For the best flavor and quality, ensure all ingredients are organic.

For the Green Paste:

  • 1 lime (green peel/zest)

  • 1-2 green chilies (to taste)

  • 1 stalk lemongrass (tender white part, roughly chopped)

  • 1 cup fresh kale

  • 1 cup fresh spinach

  • 1 sprig fresh rosemary

  • ½ inch galangal root (optional, organic only, thinly sliced)

  • 2-3 inches fresh ginger (thinly sliced)

  • 1 bunch fresh coriander (cilantro)

  • 1 tspn coriander seeds

  • 1 tspn cumin seeds

For the Curry Base:

  • 2 tbspns raw coconut oil 

  • 2 cans (approx. 27 oz total) full-fat coconut milk or coconut cream

  • 1 tspn tamarind paste

  • Salt - to taste

For Protein & Vegetables:

  • 1 block (14-16 oz) firm or extra-firm tofu, pressed and cut into small cubes

  • 1 green bell pepper, deseeded and sliced

  • 1 cup mushrooms, sliced (or other desired vegetables like broccoli, carrots)

For Garnish:

  • 2 tbspns crushed peanuts (or more, to taste)

Instructions

Cooking Tip: Enhance your cooking experience by playing a Sadhguru chant or Japji Saab from Guru Granth Sahab in the background as an offering to Shiv/Devi.

  1. Prepare the Green Paste Ingredients: In a dry pan, lightly toast the coriander seeds and cumin seeds over medium heat for 1-2 minutes until fragrant. Set aside to cool.

  2. Make the Green Paste: In a high-speed blender or Vitamix, combine the lime peel, green chilies, lemongrass, kale, spinach, rosemary, galangal root (if using), ginger, fresh coriander, and the toasted coriander and cumin seeds. Add 1 tablespoon of raw coconut oil and a splash of water (if needed) to help blend. Blend until a very smooth, vibrant green paste forms.

  3. Sauté the Paste: Heat the remaining 1 tablespoon of raw coconut oil in a large pot or deep pan over medium heat. Add the green paste and sauté for 5-7 minutes, stirring constantly, until fragrant and slightly darkened.

  4. Build the Curry Base: Pour in the 2 cans of coconut milk/cream. Stir in the tamarind paste. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Let it simmer for 10-15 minutes to allow the flavors to meld.

  5. Bake the Tofu: While the curry simmers, preheat your oven to 250-300°F (120-150°C). Arrange the tofu cubes in a single layer on a baking sheet. Bake for 20-30 minutes, or until they reach your desired firmness.

  6. Steam the Vegetables: In a separate pot, steam the sliced green pepper and mushrooms (or other chosen vegetables) for a few minutes until tender-crisp.

  7. Combine and Serve: Add the baked tofu and steamed vegetables to the simmering curry. Stir gently to combine and heat through for 2-3 minutes.

  8. Garnish: Ladle the curry into bowls and garnish generously with crushed peanuts. Serve hot, optionally with rice or noodles.

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