{"id":12683,"date":"2019-08-10T10:52:44","date_gmt":"2019-08-10T17:52:44","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=12683"},"modified":"2022-08-27T16:15:24","modified_gmt":"2022-08-27T23:15:24","slug":"vegan-red-curry-tofu-vegetables","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-red-curry-tofu-vegetables\/","title":{"rendered":"Vegan Coconut Red Curry with Tofu & Vegetables"},"content":{"rendered":"\n

Flavourful vegan Coconut Red Curry<\/strong> with Tofu made from scratch with carefully selected highly aromatic herbs and spices, and seasonal vegetables. This curry is so easy to make and so delicious, you\u2019ll be making it over and over again! <\/p>\n\n\n

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Curries at our place are usually the Mauritian style<\/a> with somewhat our own spin. For a little change of things last week, I made a red curry, inspired by the Thai coconut red curry with a few twists and personal touch.\u00a0<\/p>\n\n\n\n

This curry was so delicious that we had it for 3 days in a row! So, I thought I’d better write down the curry gravy base ingredients lest I forget the ratio, and start venturing on other curry spice blends!<\/p>\n\n\n\n

What gives red curry its rich gorgeous reddish hue are, of course, the red chillies. There are various types of red chillies that you can use and they will all give good results with subtle or bold differences in terms of flavour, heat, as well as colour. If you want great flavour AND a wonderful gorgeous red colour to your curry, I recommend adding a little Kashmiri chilli powder<\/a><\/strong>, also known as Kashmiri Mirch<\/em>, which is a medium-hot chilli powder with a beautiful bright red hue. <\/p>\n\n\n

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I\u2019ve found that different brands, although labelled as Kashmiri chilli\/Mirch, have different heat intensity. The one that I use is medium-hot but, depending on your heat tolerance, some may find it rather hot. So, taste the chilli powder first or use it sparingly to start with, then add more as needed.<\/p>\n\n\n\n

In this red curry recipe, I am using a combination of mildly hot whole red chillies<\/a> and medium-hot Kashmiri Mirch<\/a>. If you can\u2019t find these, you can substitute with cayenne pepper or any other chilli powder or paste.<\/p>\n\n\n\n

Authentic Thai coconut red curry very often contains shrimp paste which imparts both complex flavours and additional rich red colour to the sauce. For my version here, I\u2019m replacing the shrimp with kombu broth, which is made simply by boiling a couple of kombu sheets<\/a> or strips in water. Kombu broth adds so much dimension to the curry. It can also be prepared in advance and kept refrigerated for 3 – 4 days or frozen for longer. But I find the freshly prepared broth to taste far nicer.<\/p>\n\n\n

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Vegan Coconut Red Curry with Tofu & Vegetables<\/h2>\n\n\n\n

The choice of vegetables may vary depending on what you have on hand. I picked up a punnet full of small sunny yellow courgettes\/zucchinis in the grocery store this week. Zucchinis are in full season at the moment and at their peak flavour. They are pretty cheap too for a big bunch. <\/p>\n\n\n

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Cauliflower too is comparatively rather inexpensive at the moment with two orange cauliflower heads selling for $4 this week! So, I\u2019ve kept the choice of veggies seasonal for a sunny end-of-Summer curry<\/em>! You can swap in chickpeas for the tofu as a soy-free option.<\/p>\n\n\n\n

To make the curry:<\/strong>

Vegan coconut red curry is fairly easy to make. Vegetables and tofu are sauteed separately and kept aside. The aromatic sauce base mixture all go into a blender before being added to slightly roasted spices in a deep saute pan. Next, the crushed tomatoes are added and simmered until reduced. This also allows the tomatoes to take on a deeper colour and more concentrated flavour.<\/p>\n\n\n\n

The kombu broth and coconut milk are then added followed by the pre-cooked vegetables and tofu. Seasonings are added at this stage and the curry is gently simmered for about 12-15 minutes until the vegetables are cooked through. If you prefer a thicker sauce, increase the heat and quickly evaporate some of the liquid.<\/p>\n\n\n\n

Adjust seasonings if needed and garnish with fresh coriander leaves. Red curry is best served warm with fragrant boiled rice.<\/p>\n\n\n\n

Love this Vegan Coconut Red Curry recipe? Don’t forget to pin it for later.<\/h4>\n\n\n
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