Aromatic Cambodian Tofu Curry
Makes 7 x one-cup serves
- 3 cups orange kumara (sweet potato), diced (around 2 medium kumara)
- 1.5 cups diced onion (around one onion)
- 2 cloves garlic, finely chopped or crushed
- 2 tablespoons chopped lemongrass
- 2 tablespoons finely chopped ginger or ginger puree
- 0.5 small red chili (optional)
- 0.5 cup fresh coriander (cilantro) stems
- 1 teaspoon fennel seeds
- 0.5 teaspoon clove powder
- 0.5 teaspoon turmeric powder
- 1 tablespoon oil
- 400gm (12 oz) tin chopped tomatoes
- 400ml (12 oz) tin coconut milk
- 2 tablespoons honey or date puree
- 1 teaspoon salt
- 400gm (12 oz) firm tofu, cubed
- 1 cup green beans, halved
- garnish: coriander (cilantro)
Put the kumara in a pot with some boiling water and boil for around 10 minutes until soft.
In a food processor (or using a stick blender), combine the onion, garlic, lemongrass, ginger, chili, coriander stems, fennel seeds, clove powder, turmeric and oil. Process until very fine.
Heat a large pan or pot. Put the curry mixture in and cook for around 5 minutes or until it starts to cook. You want to make sure the onion is cooked and does not have a “raw onion” flavor.
Put the tomatoes into the food processor and blend quickly so they are a consistent runny texture. Add to the pan and heat until bubbling.
Add the coconut milk, honey and salt and taste.
By this time, the kumara should be cooked. Put the green beans in the same pot with the kumara and cook for around 2 minutes. Drain the water off and add the kumara and green beans to the curry.
Add the tofu last. Stir in gently so you do not damage it.
Serve with a garnish of coriander.