YOUR SOLIN GENERATED RECIPE
Creamy Red Coconut Curry with Roasted Vegetables
Savor this vibrant, aromatic curry bursting with tender, marinated tofu and hearty chickpeas nestled among roasted red bell pepper, broccoli, and red onion. The silky, light coconut milk melds with spicy red curry paste, garlic, and ginger to create a sumptuous sauce, brightened with a squeeze of lime and fresh cilantro.
INGREDIENTS
200g Organic Firm Tofu
0.5 cup Chickpeas (canned, no salt added)
0.25 cup Light Coconut Milk
1 Red Bell Pepper
1 cup Broccoli Florets
0.25 piece Red Onion
1 tbsp Red Curry Paste
1 tsp Coconut Oil
1 clove Garlic, minced
1 tsp Fresh Ginger, grated
1 tbsp Lime Juice
2 tbsp Fresh Cilantro (garnish)
PREPARATION
Preheat your oven to 400°F.
Dice the red bell pepper, cut broccoli into florets, and slice the red onion into thin wedges. Toss these vegetables lightly with coconut oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly charred.
While the vegetables are roasting, press the tofu to remove excess moisture and cut it into cubes.
In a medium pan, heat a small drizzle of coconut oil over medium heat and add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the red curry paste to the pan, stirring to combine, then gently stir in the tofu cubes and drained chickpeas. Cook for 3-4 minutes to let the flavors meld.
Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the curry to cook for another 5 minutes so the tofu absorbs the spicy, creamy sauce.
Once the roasted vegetables are ready, fold them into the curry. Add lime juice and adjust seasonings as needed.
Garnish with fresh cilantro and serve the curry warm, enjoying the balance of creamy, spicy, and roasted flavors.