Turmeric Coconut Curry - The Rooted Kitchen

Soothing & Spiceful

Turmeric Coconut Curry

Total Time: 45 mins

Hands-on Time: 30 mins

Difficulty: Easy Breezy

Servings: 4-5

Serve With: Rice Noodles, Rice, Naan

Oh coconut curries! One of my top meals, especially during the winter. This curry features soothing flavours from turmeric, ginger, garlic and garam masala and livens up the taste buds with a hit of chili! This recipe is quick and easy to put together, but still holds true to the depth of flavours that classic curries provide. If you're looking for a meal that feels like a warm hug, this is it.

Turmeric Coconut Curry

Total Time: 45 mins

Hands-on Time: 30 mins

Difficulty: Easy Breezy

Servings: 4-5

Serve With: Rice Noodles, Rice, Naan

Oh coconut curries! One of my top meals, especially during the winter. This curry features soothing flavours from turmeric, ginger, garlic and garam masala and livens up the taste buds with a hit of chili! This recipe is quick and easy to put together, but still holds true to the depth of flavours that classic curries provide. If you're looking for a meal that feels like a warm hug, this is it.

TIME TO COOK

The Recipe

Ingredients:

Rice Noodles
1 Can Coconut Milk (400ml)
200g Firm Tofu (Usually half a pack) – or sub Chickpeas
3/4 Frozen Peas
5-6 Button Mushrooms (or other mushroom)
1/2 Large Onion
4-6 Green Chilies
1 Large Thumb Size Ginger (23g)
2-3 Cloves Garlic
1/2 Tsp Turmeric
1/2 Tsp Garam Masala
1/4 Tsp Coriander Seed Powder
1/16 Tsp Cinnamon
1 1/2 Tsp Salt (or to taste)
3 Tsp Sugar (or to taste)
1 Tsp Oil

Sauce Blend:

1 Tsp Soy Sauce
1 Tbsp Hoisin Sauce
1 Tsp Rice Vinegar
1/4 Tsp Turmeric

Garnish:

Cilantro (or Green Onions)
Roasted Cashew (or other nuts, alternatively some crispy fried onions)

Note: If you don’t have some of the fixins above (mushrooms or peas) use whatever vegetables you have. Also, you could sub the tofu for some chickpeas!

Step 1

Get your rice noodles going (or other side you’re using)
Boil a pot of water – enough to cover your rice noodles.
Add a pinch of salt to the water.
Place rice noodles in a separate pot or bowl.
Once the water is at a boil, pour over the rice noodles.
Cook until tender (see package instructions)
Drain and rinse with cold water to prevent the noodles from cooking further and sticking together.

Step 2

Breakdown your block of firm tofu into pieces.
I used my hands to pull pieces apart to have a rustic look to the dish, you can also dice them up if you’d like.

Step 3

Place a non-stick pan on the stove at med high heat.
Add 1 Tsp of oil.
Once heated add in the tofu and a pinch of salt.
Cook until tofu starts to become golden brown with crisp edges (see second picture).

Step 4

As the tofu is cooking, mince 1/2 an onion, 2-3 cloves of garlic, a piece of ginger and 4-6 chilies.

Note: Highly recommend 6 chilies. If you can handle the heat 😉

Step 5

Once the tofu is golden brown reduce the heat to med and add in the minced ingredients plus the following spices:
- 1/2 Tsp of Turmeric
- 1/2 Tsp of Garam Masala
- 1/4 Tsp Coriander Seed Powder
- 1/16 Tsp Cinnamon
- 1 Tsp Salt (or to taste)
- 1 Tsp Sugar (or to taste)
Mix together, cover with a lid and allow to cook for 3-5 mins.

Mmmm it is smelling good up in here!

Step 6:

As the spices are cooking, chop the mushrooms into slices.
Add into the pan after the spices are done cooking.
Toss in 3/4 cup of peas.
Mix the ingredients together and allow to cook until the mushrooms have released their water and cooked down (~5 mins)

Step 7:

After the mushrooms have cooked down, add 1 can of coconut milk (400 ml) and 400 ml of water (see tip below).
Plus 1 Tsp Salt and 2 Tsp Sugar (or both to taste).
Also add the following sauce blend:
- 1 Tsp Soy
- 1 Tsp Rice Vinegar
- 1 Tbsp Hoisin Sauce
- 1/4 Tsp Turmeric
Stir everything together and allow to cook on med heat for 10 mins (or longer if you want a thicker curry).
Taste and check for seasoning.

Tip: Use the coconut can (400ml) to add the water so you can rinse out and use anything left in the can.

Final Step!

Add a serving of cooked rice noodles into a bowl.
Pour over a few ladles of the curry.
Top with roasted cashews.
Add a few leaves of cilantro.
Take a minute to look at that sexy bowl. Then take a bit bite of that beautiful, aromatic golden curry that you just whipped up like a pro chef! Your talent amazes me every time.