Tofu Cabbage Curry
A curry is a dish with a sauce seasoned with warming spices, mainly associated with South Asian cuisine. There are two blends of spices that are most commonly used: yellow and red curry. In this dish we are using yellow curry, which is a mix of aromatic spices such as turmeric, cumin, coriander, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. You may also want to try the Curried String Beans with Chickpeas, which uses red curry paste as a spice, for a bit of a different flavor.
I love making curry dishes because they give me the opportunity to use a wide variety of vegetables. Onion and garlic are always the base, and then you can add zucchini, string beans, okra, peppers, cauliflower and truly any other vegetables that you might like. At times I add shrimp as a protein, but I mainly make curry dishes with tofu, chickpeas or just with vegetables.
Yields2 servings
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) sesame oil
- 2 shallots, chopped
- 4 clove garlic, chopped
- 3 cup (210 g) shredded cabbage
- 1/2 cup (55 g) shredded carrots
- 7 ounce (200 g) firm tofu, pressed and cubed
- 2 tablespoon (13 g) yellow curry spice
- 1 teaspoon Himalayan salt
- 1 teaspoon Korean chili flakes
- 1 cup (240 ml) coconut milk
- 2 servings jasmine rice
Instruction
Cooking Method
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Add the olive and sesame oil to a large pan and when the oil is warm, add the shallots and garlic. Sauté for about 1 minute, then add the shredded cabbage and carrots. Continue stirring for another couple of minutes and then add the tofu, curry, salt and Korean chili flakes.
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Add the coconut milk and lower the heat to a simmer. Cook the curry for another 5 minutes or until you get a nice unified curry texture.
Meal Prep Notes
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Add one serving of Tofu Cabbage Curry to a serving bowl along with one serving of jasmine rice.
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Allow the rest of the curry to cool down to room temperature, then add it to a glass storage container along with a leftover serving of rice. Store it in the fridge overnight.
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The next day, when you’re ready to serve the curry, add it to a pan and warm it up on the stove together with the rice.
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The curry will thicken a little bit in the fridge, so you might need to add just a couple tablespoons of water to it while warming it up.
Credit:
Reprinted with permission from The Clean Eating Meal Prep Cookbook by Snezana Paucinac. Page Street Publishing Co. 2024. Photo credit: Marija Stjepanović.