Coconut, Red Lentil and Vegetable Curry with Sizzled Tofu 

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]

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