Panang Tofu Curry

Name: Panang Tofu Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoon hot chili paste (such as sambal oelek); 4 garlic cloves, finely chopped; 1 Tbsp (firmly packed) golden brown sugar; 1 teaspoon ground cumin; 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel; 383 grams organic light coconut milk; 2 Tbsps olive oil; 59 milliliters organic peanut butter; 1 large red bell pepper, cut into 3/4-inch pieces; 118 milliliters finely chopped shallots; 794 grams packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium); 2 teaspoons turmeric; 237 milliliters water

Need a gluten free and vegan main course? Panang Tofu Curry could be a tremendous recipe to try. This recipe makes 6 servings with 251 calories, 12g of protein, and 17g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Indian cuisine. Head to the store and pick up tofu, coconut milk, golden brown sugar, and a few other things to make it today.

Instructions

Heat oil in heavy large skilletover medium-high heat.

Ingredients you will need

Cooking Oil

Addshallots, ginger, and garlic; cookuntil shallots are tender, about6 minutes.

Ingredients you will need

Shallot

Garlic

Ginger

Add peanut butter,turmeric, cumin, and chili paste;stir until fragrant, 1 to 2 minutes.

Ingredients you will need

Peanut Butter

Chili Paste

Turmeric

Cumin

Whisk in 1 cup water, thencoconut milk, lime leaves, andbrown sugar; bring to simmer.Season sauce with salt.

Ingredients you will need

Lime Leaves

Sauce

Sugar

Water

Milk

Salt

Equipment you will use

Whisk

Add tofu,carrots, and bell pepper; simmerover medium heat until carrotsare tender, adjusting heat tomedium-low if beginning to boiland occasionally stirring gently,about 20 minutes. Season totaste with salt. DO AHEAD: Can bemade 3 days ahead. Cool slightly,cover, and chill. Rewarm overmedium heat before serving.

Ingredients you will need

Bell Pepper

Carrot

Salt

Tofu

* Available in the Asian foodssection of many supermarketsand at Asian markets.

Equipment

Whisk

Ingredients

Servings:

1teaspoon

hot chili paste (such as sambal oelek)4

garlic cloves, finely chopped 1Tbsp

(firmly packed) golden brown sugar 1teaspoon

ground cumin 3

kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel 383grams

organic light coconut milk 2Tbsps

olive oil 59milliliters

organic peanut butter 1large

red bell pepper, cut into 3/4-inch pieces 118milliliters

finely chopped shallots 794grams

packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)2teaspoons

turmeric 237milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Cadre Band of Stones Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.