Tofu & Brussels Sprouts in Coconut Tamarind Curry.
A big bowl of all the good stuff is just what we needed today. This fragrant and creamy curry is packed with flavor; sour, sweet, spicy and savory. I hope you give it a try!
1 pack (16 oz ) extra firm tofu, drained, pressed and cubed
2 cups brussels sprouts, halved
1 onion, chopped
6 cloves garlic, chopped
3 tbsp oil
1 tsp coarse salt
handful of cilantro, chopped
1 can (~14 oz) coconut milk
2 cups water or vegetable broth
2 tbsp red curry paste
1 tsp tamarind paste
1″ piece ginger
1 tsp coconut sugar or raw sugar
1 tsp sriracha or sambal (optional, only if you like spicy food)
4 green chillies (use 1 or 2 for a milder version)
1/2 tsp coarse salt
one sprig of curry leaves, ~10 curry leaves
I used sriracha baked tofu from trader joes, you can use any tofu you’d like. Make sure they’re firm or extra firm.
Also free free to add any veggies you have on hand. I love brussels sprouts and find anyway I can to eat it. It tastes marvelous in this flavorful curry, if you haven’t tried it, you must.
Blend all the measured curry ingredients ; coconut milk, water or broth, red curry paste, tamarind paste, ginger, coconut sugar, sriracha, green chillies, curry leaves and salt. Blend until smooth and luscious. Set aside.
In a large skillet, heat oil over medium-high heat. Toss in garlic and onions. Cook for about 5 minutes until the garlic has softened and onions start to turn golden. Next add brussels sprouts and salt. Toss and cook for 8 to 10 minutes.
Pour in the blended coconut tamarind curry sauce. Also add the cubed tofu. Toss everything together. Adjust the thinness of the curry by adding additional water if required. Let the curry simmer together for 15 minutes over medium heat. Sprinkle fresh cilantro over the top and remove from heat.
Serve with rice or any grain of your choice. Today I had it with cauliflower rice and it was delicious!