Spicy coconut curry (vegan)

30 Jun 2022
Spicy vegan coconut curry

This is a rich and luxuriant coconut curry along the lines of a massaman curry, but it utilises Korean spicy bean paste – Toban Djan, which brings a layer of flavour you didn’t know you needed. I used mushrooms and potatoes in this version, but you could add pretty much any veg to this recipe and it would work beautifully.

 

Ingredients

 

280g Extra Firm Tofu – cubed

2 Tbsp Corn Flour

1 tsp Salt

1 tsp Black Pepper

150g Mushrooms – halved

1 Red Onion – chopped

4 Garlic Cloves – finely chopped

1 waxy Potato – cubed

1 Tbsp Curry Powder – I use Madras

1 tsp Garam Masala

1 Tbsp Toban Djan

400g Coconut Milk

4 Spring Onions – cut into 1” batons

 

Method

 

Heat 2 – 3 Tbsp neutral flavoured oil in a large sauté pan on medium heat.

Add the tofu, corn flour, salt and pepper to a bowl and toss to coat.

Fry the tofu until golden and crispy and then set aside – I sprinkle and toss with a little salt and pepper.

Add the mushrooms to the pan and cook them just long enough to get some colour then set aside.

Add 1 Tbsp of oil to the pan if required and sauté the onions with a pinch of salt until translucent.

Add the garlic and sauté for a minute before adding the curry powder and garam masala.

Cook for 2 minutes before adding the Toban Djan and cooking this off for 2 to 3 minutes.

Add the potato and mix through before adding the coconut milk

Stir the sauce and then reduce the heat to a simmer, cover with a lid and let cook for 15 minutes.

Add the spring onions, stir and cook for a further 10 minutes or until the potato is cooked.

Return the tofu and mushrooms to the pan, mix and heat through.

Serve with chopped roasted peanuts and a wedge of lime.

 

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.

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