Coconut Milk Curry, Baked in Pots

Votes: 1

Coconut oil is a versatile cooking fat that works well for sautéing, adding incredible depth to vegetable stock, making this dish rich and complete.

Time: 1 hour.
Complexity: easily
Servings: 6

Tofu and zucchini are baked under a layer of breadcrumbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

200 g of firm tofu, cut into 1.3 cm cubes.
1 medium zucchini, diced
1/3 cup melted coconut oil
1 large onion, chopped
1 jalapeño, seeded if desired, finely chopped
1 piece of ginger root (5 cm), peeled and finely grated
2 tbsp. curry powder
400 ml coconut milk
1 cup bread crumbs
2 limes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tofu, zucchini, jalapeno pepper, ginger root, lime juice, coconut milk, curry, coconut oil

Cooking the dish according to the recipe:

Preheat oven to 190°C with rack in middle position.

Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. It's okay if it darkens slightly. Add the onion and 1/2 teaspoon salt and cook until softened, stirring occasionally, about 5 minutes.

Add the jalapeño and ginger and cook until softened, about 5 minutes, stirring constantly, until the onions begin to brown. If the mixture starts to stick to the pan, add 1-2 tablespoons of water to loosen any browned bits.
Stir in the curry powder and cook for 2 minutes. Pour in the coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat. Simmer, uncovered, for 10 minutes.

Meanwhile, mix the breadcrumbs with the remaining coconut oil and 1/2 teaspoon salt.

Grate the zest of 1 lime and squeeze out the juice. Gently stir the zest and lime juice, tofu, and zucchini into the curry. Season with salt if needed.

Divide the curry among 8 ovenproof ceramic ramekins. Sprinkle each serving with 2 tablespoons of bread crumbs. Place the ramekins on a baking sheet and bake in the oven.
Bake for 12-15 minutes—the breadcrumbs should be lightly browned and the curry should be simmering. Let the dish sit at room temperature for 5 minutes before serving.

Cut the remaining lime into wedges and serve with the curry.