Spicy Coconut Curry

Curry is a delicious, creamy, dish found in Indian cuisine, that combines many different spices into a one of a kind flavor. This recipe combines crispy tofu, potatoes, carrots, and cashews with a creamy coconut curry sauce that will have your taste buds screaming for more! This recipe is packed full of protein and fiber to keep you full for a long time. I suggest using brown rice to increase the amount of fiber and minerals that have been removed from white rice, but feel free to use either for this dish. And don’t be threatened by the list of ingredients, this recipe is so simple and quick to make if you have all the spices you need on hand. The medley of flavors in this recipe are to die for, and I am sure the whole family will agree! So spice up your menu this week and try this curry for yourself!

What Ingredients Do I Need?

• Extra firm tofu

• Russet potato

• Carrot

• White onion

• Cashews

• Coconut milk

• Splenda brown sugar

• Curry powder

• Garlic powder

• Cayenne pepper

• Cinnamon

• Cumin

• Ginger

• Black pepper

• Salt

Check out this similar recipe!

• Spicy Coconut Curry Ramen

Spicy Coconut Curry

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Servings: 4

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

This recipe combines crispy tofu, potatoes, carrots, and cashews with a creamy coconut curry sauce!

Ingredients

• 1.5 cups russet potatoes
• 1 cup dry brown rice
• 1/2 cup carrots
• 1/2 cup white onion
• 1/2 block extra firm tofu
• 1/3 cup cashews
• 1 can unsweetened coconut milk
• 2 tbsp brown sugar
• 1/2 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper (optional)
• 1/4 tsp cumin
• 1/4 tsp ground ginger

Instructions

1. First, cook brown rice according to the package (you can add an extra cup of water and cook on medium heat to speed up the process, just make sure to keep an eye on it).
2. While the rice is cooking, cut the tofu, potato, carrot, and onion all into about 1 inch pieces. Using a non-stick skillet, cook on medium high heat for 20 minutes, or until all sides have browned. You may add olive oil or butter if needed.
3. After 20 minutes, turn the heat down to medium and add the cashews. Cook for additional 5 minutes.
4. Next, turn the heat to simmer and add the coconut milk, brown sugar, and all the spices to the skillet. Let simmer for 10 minutes. (If you do not want your curry to be spicy, omit the cayenne pepper).
5. Once the rice is ready, add about 1/2 cup to a bowl and add the curry mixture. Enjoy!

Recommended Products

Extra Firm Tofu

Unsweetened Coconut Milk

Nutrition Facts (per serving)

Calories

509

Carbs

54 g

Net carbs

51 g

Protein

15 g

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