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: 355 milliliters 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium); 1 teaspoon hot chili paste (such as sambal oelek); 4 garlic cloves, finely chopped; 2 Tbsps finely grated peeled ginger; 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 an awesome recipe to try. One portion of this dish contains about 13g of protein, 17g of fat, and a total of 266 calories. This recipe serves 6. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of tofu, water, coconut milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

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:

355milliliters

1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)1teaspoon

hot chili paste (such as sambal oelek)4

garlic cloves, finely chopped 2Tbsps

finely grated peeled ginger 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

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. 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. You could try Hofer Gruner Veltliner (1 Liter). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.