The Dish: Saffron-Infused Coconut Curry with Crispy Tofu and Vibrant Vegetables
This Thursday, let’s embark on a culinary journey that transcends borders and tantalizes the taste buds. Inspired by the vibrant flavors of Southeast Asian cuisine, this Saffron-Infused Coconut Curry is a harmonious blend of sweet, savory, and spicy notes. The crispy tofu adds a delightful textural contrast, while the vibrant vegetables offer a burst of freshness.
Ingredients:
Thursday night dinner: quick and easy recipes
Image Source: delicious.com.au
For the Curry:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 inch piece of ginger, grated
1 teaspoon red curry paste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 can (13.5 ounces) coconut milk
1 cup vegetable broth
1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
Salt and pepper to taste
For the Tofu:
1 block extra-firm tofu, pressed and cut into cubes
2 tablespoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Oil for frying
For the Vegetables:
1 cup broccoli florets
1 cup baby carrots, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup snow peas
Preparation:
Total Time: 45 minutes
1. Prepare the Curry:
Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until softened.
Stir in red curry paste, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, or until fragrant.
Pour in coconut milk, vegetable broth, and saffron water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Prepare the Tofu:
In a bowl, combine cornstarch, soy sauce, garlic powder, and black pepper. Add tofu cubes and toss to coat.
Heat oil in a skillet over medium-high heat. Fry tofu cubes in batches until golden brown and crispy. Drain on paper towels.
3. Cook the Vegetables:
Add broccoli, carrots, red bell pepper, green bell pepper, and snow peas to the simmering curry. Cook for 5 minutes, or until vegetables are tender-crisp.
4. Assemble and Serve:
Add crispy tofu to the curry and stir gently to combine.
Serve immediately over rice or noodles, garnished with fresh cilantro and a dollop of coconut cream.
A Cultural Fusion
This Saffron-Infused Coconut Curry is a testament to the beauty of culinary fusion. The rich and creamy coconut milk, a staple in Southeast Asian cuisine, harmonizes perfectly with the vibrant spices of Indian cuisine. The addition of saffron, a prized ingredient in Middle Eastern and Mediterranean dishes, elevates the flavor profile to new heights.
By blending these diverse culinary traditions, we create a dish that is both comforting and exotic, a true feast for the senses.
