Remember that
beetroot tofu I bought in Finland? Well, now dish number one has been
made with it. I had two tofu steaks, so I can still cook something
else with the other one. It was a really nice firm tofu with a subtle
hint of beetroot, and it really added a nice splash of colour on top
of that vegan Thai curry. There were some small chunks of beetroot
inside of that tofu as well.
I made my pretty
basic golden Thai curry with fennel and carrots. I used fresh
turmeric for the first time, which was interesting. I think that I'll
be buying it much more now. I didn't even manage to colour my whole
kitchen yellow with it.
I'm looking
forward to more colourful bowls of food towards the spring and
summer. Yesterday I saw the first local asparagus appearing on the
market. I can't wait to cook with it.
Thai curry with fennel and beetroot
tofu
Ingredients for the curry paste
1 red chilli
1 cloveless garlic
2 cm fresh
turmeric
2 cm fresh ginger
1 tomato
1 lemongrass stalk
1 lime's juice
2 tbsp white miso
2 tsp palm sugar
1 tsp white pepper
1 tsp ground cumin
1 tsp ground
coriander
½ tsp ground
cinnamon
1 vegetable stock
cube
Other ingredients
125 g beetroot
tofu
1 onion
1 fennel bulb
2 carrots
Vegetable oil for
frying
400 ml/1 can
coconut milk
1 cup Jasmine rice
Method
Make the curry
paste first by puréeing all paste ingredients into a smooth paste.
Chop the fennel,
carrots and onion.
Cook the onion in
vegetable oil until softened, then add the fennel and carrots to the
pan.
After a while of
cooking, also add the curry paste.
Cook for a couple
of minutes, and then add the coconut milk.
Let simmer until
the flavours have blended nicely.
Cook the jasmine
rice.
Cut the tofu into
generous chunks and fry them in vegetable oil.
Serve the curry
with the tofu chunks on top and with the rice. Enjoy!
Your VegHog
The beetroot tofu really intrigues me, I wish I could try it. As for the Thai curry, Yum. I am very impressed you did not get tainted with the turmeric!
ReplyDeleteI hope that beetroot tofu would come to your local shops as well (and mine, so that I don't have to import it from Finland).
DeleteYou seem a whizz at making your own thai curry pastes (not my speciality) and it looks great with the beetroot tofu.
ReplyDeleteIn the meanwhile I'm quite happy with my Thai curry paste. It's not so hot, as I can't take too much heat, but a nice mix of these spices.
Delete