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  • 4servings
  • 30minutes
  • 700calories

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Ingredients Jump to Instructions ↓

  1. 4 slices fresh ginger root

  2. 4 cloves garlic, minced

  3. 1/4 cup cashews

  4. 2 stalks lemon grass, chopped

  5. 2 onions, sliced

  6. 3 tablespoons olive oil

  7. 1 dash crushed red pepper flakes

  8. 2 tablespoons curry powder

  9. 2 1/2 cups cubed firm tofu

  10. 1 (14 ounce) can coconut milk

  11. 14 fluid ounces water

  12. 2 medium potatoes, peeled and cubed

  13. 2 teaspoons salt

  14. 1 tablespoon white sugar

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.

  2. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.

  3. Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

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