Vegetable coconut curry with coconut crusted tofu

VEGETABLE COCONUT CURRY WITH COCONUT CRUSTED TOFU

Ingredients

For the paste;

• 1 red chili chopped 
• Large knob ginger peeled and sliced roughly 
• 4 garlic cloves 
• Juice 1/2 lime 
• Stalks of 1 bunch coriander 
• 1 tsp cumin seeds 
• 1 stick lemongrass bashed 
• 1 bunch spring onions chopped roughly 
• 1 tsp fresh turmeric or 1 tsp ground 
• 2 tsp coconut sugar 
• 2 tbsp soy or tamari 
• 3 tbsp rapeseed oil 

For the curry;
 

• 1 can coconut milk 
• 250ml water 
• 1/2 Broccoli broken up into florets 
• A handful of sugar snaps sliced 
• A handful of green beans sliced 
• Handful asparagus sliced a bit 
• 15 mushrooms sliced 
• 1/2 aubergine sliced 
• Handful cherry tomatoes chopped in half 
• 1- 2 tbsp peanut butter

For the tofu

• 1 block extra firm tofu sliced into large slices of cubes

Crumb mix;

• 3 tbsp oats 
• 1 tsp salt
• 1/2 tsp cumin seeds
• 3 tbsp black sesame seeds
• 1/2 tsp coriander
• Black pepper
• Zest 1 lime
• 1/2 tsp chili flakes
• 8 tbsp desiccated coconut

Batter mix; 

• 250ml almond milk
• Juice 1/2 lime
• Pinch salt
• 2 tbsp cornflour (corn starch) 
• 1 tsp apple cider vinegar 

Topping;

• Toasted peanuts
• Fresh coriander
• Red chillis 

Directions

To make the tofu

1. Firstly add the oats to a food processor or high-speed blender and blitz for a few seconds so that you get a semi-fine crumb. Transfer to a large bowl then adds in all the other crumb mix ingredients. Mix to combine.
2. Add all the batter mix ingredients to another bowl and mix thoroughly
3. Dip the tofu into the batter then crumb mix in batches then pop onto a large baking tray. 
4. Bake on 180c for 20-30 minutes until golden and crispy. Carefully flip halfway through. 
5. Alternatively – fry on medium heat in a large frying pan with 1-2 tbsp vegetable oil. Fry on each side or 2-3 minutes until crispy. 

To make the curry; 

1. Pop all the paste ingredients into a food processor or high-speed blender and blitz until you get a paste.
2. In a large pan add a little oil and the paste, fry for 5 mins then add the coconut milk, water, and the veg mix thoroughly. Cook for 8-10 minutes or until just cooked but with a crunch. Stir in the peanut butter and cherry tomatoes.
3. Season if needed
4. Ladle into bowls and top with lots of crushed peanuts and fresh coriander. Top with the tofu 

[adapted from REBEL RECIPES]