Spicy coconut curry (vegan)
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.
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
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.