Todd Eyre/New Zealand Home and Garden
Thai style curry with tofu and peanuts.
A small food processor is a great kitchen item. It’s a great way to chop, mince or grind everything from vegetables, nuts and herbs to chocolate. Dips, pestos, salsas, smoothies and soups are a cinch with a processor, just like pies.
(Of course, you can also do all of this in a large processor, but the smaller models are cheaper – you can get some change from $100 at several New Zealand retailers – take up less space and are more easy to clean.)
In this recipe, a food processor is your ticket to a simple homemade curry paste, which you’ll find is much cheaper per serving than buying in a jar.
Don’t feel married to the out of season vegetables listed in the curry. Just about any vegetable you throw on it will work fine; I recommend brightly colored ones like carrots, broccoli, or butternut squash.
Thai curry with tofu and peanuts
For 4 people
2 garlic cloves, minced
1 small onion, chopped
2 long red chillies, seeded and chopped
4 cm fresh ginger, peeled and chopped
Peanut or sunflower oil
1⁄2 cup crunchy peanut butter
2 cups liquid vegetable broth
1 large carrot, peeled and thinly sliced
1 red bell pepper, seeded and thinly sliced
200 g green beans, trimmed and halved
400ml canned coconut milk
2-3 tablespoons light soy sauce, to taste
400g firm tofu, cut into 2cm cubes
1⁄2 cup crushed roasted peanuts
2 spring onions, thinly sliced and curled
sprigs of fresh cilantro
Steamed rice, for serving (optional)
Prepare the curry paste by placing the garlic, onion, chillies and ginger in a small food processor. Work to form a dough, adding a little oil if necessary.
Heat a little oil in a large saucepan or frying pan, add the curry paste and cook over medium heat for 1-2 minutes until fragrant.
Add peanut butter and broth and stir until combined. Add the carrot, pepper and beans, and simmer for 2-3 minutes to cook the vegetables. Stir in the coconut milk and 2 tablespoons soy sauce, then add the tofu and simmer for 1-2 minutes to warm through.
Taste and adjust the seasoning with a little soy sauce if necessary.
Garnish with peanuts, spring onions and cilantro, and serve with rice on the side, if desired.
No more last minute dinners
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