Creamy Coconut Curry with Fragrant Spices

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, deseeded and finely chopped 1 red chili, deseeded and finely chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 medium eggplant, cut into bite-sized pieces 1 medium eggplant, cut into bite-sized pieces
• 1 cup (150g) green beans, trimmed and halved 1 cup (150g) green beans, trimmed and halved
• 2 carrots, sliced 2 carrots, sliced
• 1 cup (200g) tofu, cubed 1 cup (200g) tofu, cubed
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 26g, 9g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic, grated ginger, and chopped red chili to the pot. Cook for another 2 minutes, stirring frequently.
3. 3.
   Sprinkle the ground turmeric, coriander, and cumin into the pot. Stir well to coat the onions and spices evenly.
4. 4.
   Pour in the coconut milk and vegetable broth. Stir to combine all the ingredients.
5. 5.
   Add the eggplant, green beans, carrots, and tofu to the pot. Season with salt to taste.
6. 6.
   Bring the curry to a simmer and let it cook for 15-20 minutes, or until the vegetables are tender.
7. 7.
   Serve the creamy coconut curry over steamed rice or with warm roti. Garnish with fresh cilantro.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, make sure to cut it into evenly sized pieces and avoid overcooking.
• Tofu — For a firmer texture, press the tofu before cubing it. Simply place the tofu between two plates with a weight on top and let it drain for 15-20 minutes.

Tips & Tricks

• For a spicier curry, leave the seeds in the red chili or add a pinch of cayenne pepper.
• Customize the vegetables according to your preference. You can add bell peppers, cauliflower, or even leafy greens like spinach.
• To add a touch of sweetness, you can stir in a teaspoon of palm sugar or brown sugar.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the sauce to reduce.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the creamy coconut curry in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or warm roti for a complete and satisfying meal.

Presentation advice

To elevate the presentation of this dish, consider serving it in a coconut shell or a decorative bowl. Sprinkle some additional chopped red chili and cilantro on top for a pop of color.