BROUGHT TO YOU BY Kara
With a beautiful creamy texture and rich coconut flavour, Kara Coconut Cream is well suited to all savoury and sweet dishes.
Serves: 4
INGREDIENTS
4 tablespoons olive oil
1 large orange kūmara, peeled and roughly chopped
½ small head cauliflower, chopped into florets
1 red capsicum, sliced
sea salt and ground pepper
1 brown onion, chopped
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon sea salt
2 tablespoons peanut butter
½ cup red curry paste
2 cups good-quality vegetable stock
400ml tin Kara coconut cream
1 cup red split lentils
1 cup frozen Edamame beans, thawed
1 tablespoon lime juice
Sizzled Tofu
300 grams firm tofu
2 tablespoons vegetable oil
3 tablespoons soup from above recipe
2 tablespoon black sesame seeds
TO SERVE
Sizzled Tofu, see recipe below
Kara coconut cream, fresh coriander and crispy poppadums
METHOD
Preheat the oven to 180°C fan bake.
Toss the kūmara, cauliflower and capsicum with 2 tablespoons of the olive oil, season well with salt and pepper. Roast 20-25 minutes or until golden and just tender.
Heat the remaining oil in a large pot and add the onion. Cover and cook for 8 minutes, until softened. Stir in the garlic, ginger, salt, peanut butter, and the curry paste and cook for 2 minutes until fragrant. Add the stock, coconut cream and the lentils and bring to a simmer then cook for 20 minutes. Add the roasted vegetables and the edamame beans and simmer for 5 minutes to heat through. Stir in the lime juice then divide between bowls and top with the sizzled tofu, coconut cream and coriander.
Sizzled Tofu: Cut the tofu in half horizontally to make two slabs and place between layers of paper towels. Press firmly to remove excess liquid then cut into 2cm cubes.
Heat the oil in a non-stick frying pan and add the tofu, cooking until golden. Pour in the soup, it will sizzle and pop, and cook, stirring constantly until deeply golden and glazed. Scatter over the sesame seeds.
Enhance your culinary creations with Kara’s premium range of coconut ingredients, renowned for their rich taste and creamy texture. Sourced from the lush plantations of Indonesia, Kara Coconut Cream & Milk embodies the essence of quality and freshness.
From savoury to sweet, Kara’s coconut products are loved by chefs worldwide, adding a touch of exotic flair to kitchens everywhere. Discover Kara at your nearest supermarket, or reach out for wholesale enquiries at [email protected]
And you can keep up with Kara on Instagram @karacoconut
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.