Recipe by KMakoto
"This is the no-fuss curry recipe for 'quick and easy' cooks out there. The rice is simple yet sweet and flavorful and the tofu with green beans will satisfy even the pickiest eaters."
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uncooked white rice
firm tofu, cubed
fresh green beans, rinsed and trimmed
This is a good base recipe, but I had to make a lot of changes. I doubled it, added 2 tablespoons of sugar to the rice and coconut milk, used a tablespoon of butter, sauteed the tofu with the curry powder, and added garlic, ginger paste, salt and a little sugar to the sauce. I also used light coconut milk, steamed the green beans before adding, and added some baby corn. It turned out to be fantastic. I'm definitely making this again.
I cook a lot of curry and this was awful. I did a lot to dress it up, added peas, corn, chili powder, cumin, cashews, salt/pepper, ect. Nothing could make it good.
I really liked this recipe, but agree it needs salt and a little extra curry powder. I added about a tsp of sugar, raisins, and onions too. When I make it again, I will definitely steam the green beans before I add them to the mixture. They take forever to get tender and the sauce nearly disappears!
This recipe was great once it was tweaked. I was afraid it would be too bland, so I added 1/4 tsp Madras curry powder (in addition to the regular curry powder), 1/4 tsp cumin and 1/4 tsp salt. I also added an extra 1/4 cup coconut milk for more sauce. I will definitely make this again!
A fantastic aroma fills the house during cooking and the taste lives up to the reviews. I added a sweet potato and baby corn for some extra color and nutrients.
I changed the recipe, but it was a great starting point. I used coconut curry marinated tempe cooked first in olive oil. Then I took that out of the pan and added large cut onion pieces and cooked those for a little while while steaming green beans, chunks of carrot and just 1/8 of a green bell pepper. I used about one cup of coconut milk and more than doubled the curry. I also used about1/4 tsp of garlic powder, 1/4 tsp-1/2 tsp of cumin and a pinch of red chili powder. I let that simmer for a while and served it over rice. YUM, YUM!!!
Very good recipe once it's tweaked. I love coconut and I love spicy food, so I feel I saved the recipe by adding salt, more curry, a little cilantro, and a little cumin to the tofu and beans. I also served it with a touch of coriander chutney on the side. Otherwise, it would have been far too bland.
Looking at the ingredients to this recipe, it looks like it should be a Thai curry rather than an Indian one. I'm going to try this using green curry paste instead of curry powder, and I bet it will be fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Curried Tofu with Green Beans and Coconut Rice
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 418
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