Curry Tofu and Potatoes

 

  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. In a large non-stick skillet, heat 1 tbsp coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3-4 sides. Set aside.
  3. In the same skillet, heat the remaining ½ tbsp of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2-3 minutes, stirring often, until the onion starts to become transparent.
  4. Add the curry powder, turmeric, cumin and paprika. Cook for another 2-3 minutes, stirring often.
  5. Add vegetable stock. Simmer for 5 minutes.
  6. Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
  7. Taste, thin with water if needed, and adjust seasoning.
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