Description
A vibrant and hearty baked vegetable coconut curry with tofu, simmered in a creamy yellow curry sauce made from coconut milk, fresh ginger, garlic, and tamari. This dish features tender potatoes, crisp carrots, and green cabbage baked to perfection, served over fragrant jasmine rice and garnished with lime wedges, toasted cashews, and fresh herbs.
Ingredients
Tofu
- 14 ounces (397 grams) Firm Tofu (one block, pressed 15-20 minutes and drained)
Curry Sauce
- 2 cans, 13 1/2 ounces each (403 grams each) Coconut Milk (full fat)
- 1/2 cup (115 grams) Low Sodium Vegetable Broth
- 1 1/2 inch (15 grams) Knob of Fresh Ginger
- 5 cloves (16 grams) Garlic (medium, peeled)
- 1 tablespoon Tamari
- 3 tablespoons Yellow Curry Paste (start with 2 1/2 tablespoons for less heat and adjust to taste)
- 1/4 Lime (juiced, plus more for serving)
- 2-4 tablespoons Pure Maple Syrup (or brown sugar, adjust to taste)
Vegetables
- 1 1/4 pounds (600 grams) Green Cabbage (base of the stem removed, cut into four wedges)
- 14 ounces (400 grams) Yellow Potatoes (like Yukon Gold, cut into 1/2 inch pieces, about 3 medium potatoes)
- 8 ounces (220 grams) Orange Carrots (peeled, cut into 2 inch segments, and sliced lengthwise, about 3 carrots)
To Serve and Garnish
- Jasmine Rice
- Toasted Cashews
- Lime Wedges
- Cilantro or Thai Basil
Instructions
- Preheat Oven: Grease a 9×13 inch (3 quart / 2.8 liter) baking dish with coconut oil or pan spray. Set aside. Arrange an oven rack in the center of the oven and preheat to 400 Fahrenheit (204 Celsius).
- Prepare the Sauce: In a high-speed blender, combine the coconut milk, vegetable broth, fresh ginger, garlic, tamari, yellow curry paste, lime juice, and maple syrup. Blend until the mixture is smooth and creamy. Taste and adjust the sweetness or spice level as desired. Set aside.
- Arrange Vegetables and Tofu: Place the cabbage wedges down the center of the baking dish. Arrange the potatoes on the outer edges, and carrots around the cabbage in the center. Tear the pressed tofu into chunky bite-sized pieces and arrange evenly around the vegetables.
- Pour Sauce and Bake: Pour the blended curry sauce over the vegetables and tofu, making sure all pieces get some sauce coverage (some vegetables might poke out, which is fine). Bake in the preheated oven for 50-60 minutes, until potatoes and carrots are fork tender with some caramelization on top and slight reduction of the sauce.
- Rest Before Serving: Remove the baking dish from the oven and let the curry stand for 5-10 minutes to thicken and develop flavors further.
- Serve: Spoon the baked vegetable coconut curry over cooked jasmine rice. Garnish with lime wedges, toasted cashews, and fresh cilantro or Thai basil according to preference.
- Storage: Store any leftovers covered in the refrigerator for up to three days. To reheat, cover and warm in a 375 Fahrenheit oven for 15-20 minutes. For freezing, cool completely, store in a freezer-safe container up to two weeks, and thaw in the refrigerator before reheating.
Notes
- Press tofu for 15-20 minutes to remove excess water for better texture.
- Adjust the amount of yellow curry paste for preferred spice level.
- Use full-fat coconut milk for a rich and creamy sauce.
- Store leftovers properly for best freshness and flavor retention.
- Toasting cashews adds extra crunch and flavor; alternatively, omit for nut-free versions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
