Name: Indian Tofu Coconut Curry with Mushrooms, Zucchini, Cilantro & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 0.68 kg cremini mushrooms; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 tbsp tomato paste; 1 ½ medium yellow onions; 6 medium zucchini squash; black pepper; coriander, ground; curry powder; garam masala; salt; virgin coconut oil

Indian Tofu Coconut Curry with Mushrooms, Zucchini, Cilantro & RiceIndian Tofu Coconut Curry with Mushrooms, Zucchini, Cilantro & Rice — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

0.68 kg cremini mushrooms

3 (340 g) pkgs extra firm tofu

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 tbsp tomato paste

1 ½ medium yellow onions

6 medium zucchini squash

black pepper

coriander, ground

curry powder

garam masala

salt

virgin coconut oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, trim and medium dice zucchini. Place in a large bowl.

Quarter mushrooms. Add to the bowl with the zucchini.

Peel and mince ginger and garlic. Add both to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and small dice onions. Add to the bowl.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until softened, 5-6 minutes.

Meanwhile, medium dice tofu.

When the veggies are softened, add tomato paste and spices to the pot. Cook, stirring frequently, until fragrant, 1-2 minutes.

Add tofu, coconut milk, and water to the pot; stir to combine the curry and bring to a simmer. Once simmering, reduce heat to medium-low and continue to cook, stirring occasionally, until thickened slightly, 5-7 minutes more.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. When the curry is thickened, add cilantro to the pot and stir to combine. Remove from heat.

To serve, divide rice and curry between plates or bowls. Enjoy!

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