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Hawaiian Tofu Curry – vegetarian recipe
Stav Kogan

Hawaiian Tofu Curry

Transport your taste buds to a sun-drenched paradise with this incredible Hawaiian Tofu Curry. It's a beautiful paradox of flavors—creamy yet light, sweet yet savory, and packed with a gentle, warming spice. This is a powerhouse of nutrition, loaded with vibrant vegetables, plant
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings: 6 serving
Calories: 571
Ingredients Method Nutrition

Ingredients
  

  • 1 Tbsp (15 ml) raw unrefined coconut oil
  • 1 sweet onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp (15 ml) fresh ginger, peeled and grated
  • 1 Tbsp (15 ml) curry powder
  • ½ tsp (2.5 ml) (0.1 fl oz) cayenne
  • ¾ tsp (3.75 ml) (0.1 fl oz) sea salt
  • ¼ tsp (1.25 ml) (0 fl oz) black pepper
  • 2 cups cooked kidney beans or 1 15-oz / 440 ml (14.9 fl oz) can, drained and rinsed
  • 12 oz (340 g) extra-firm tofu, drained and diced into 1-inch cubes
  • 1 large garnet red sweet potato, peeled and diced into ½-inch pieces
  • 1 13.5-oz / 405 ml (13.7 fl oz) can light unsweetened coconut milk
  • ½ cup (120 ml) (4.1 fl oz) golden raisins
  • ½ cup (120 ml) (4.1 fl oz) chopped walnuts
  • ½ cup (120 ml) (4.1 fl oz) flaked unsweetened coconut
  • 2 bananas, sliced into ¼-inch rounds
  • 3 cups (710 ml) steamed brown jasmine rice, for serving
  • This curry is fantastic for meal prep! The flavors meld and deepen overnight, making it even more delicious the next day. Store in an airtight container in the refrigerator for up to 4 days.
  • For a brighter flavor, add a squeeze of fresh lime juice to each bowl just before serving. It cuts through the richness of the coconut milk beautifully.
  • Feel free to customize your veggies. Diced red bell pepper or a handful of fresh spinach stirred in during the last 5 minutes of cooking would be wonderful additions.

Method
 

  1. In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat.
  2. Add the onion, celery, and carrot and sauté for about 3 minutes, until the onion is soft and translucent.
  3. Stir in the garlic, ginger, curry powder, cayenne, salt, and pepper.
  4. Cook for one more minute until the spices are fragrant.
  5. Add the kidney beans, cubed tofu, diced sweet potato, coconut milk, and raisins.
  6. Stir well to combine.
  7. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the sweet potato is fork-tender.
  8. While the curry simmers, preheat your oven to 350°F / 175°C.
  9. Spread the walnuts and flaked coconut on a small baking sheet and toast for 2-4 minutes, watching closely until golden brown.
  10. To serve, spoon ½ cup of steamed rice into each bowl. Ladle the Hawaiian Curry over the top, and garnish with fresh banana slices, toasted walnuts, and toasted coconut.
  11. Don't skip the toasting! Toasting the walnuts and coconut flakes awakens their nutty flavors and adds an essential crunchy texture that contrasts perfectly with the creamy curry.

Nutrition

Calories: 571kcalCarbohydrates: 79gProtein: 20gFat: 19g

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