A curry can refer to any sauce or "gravy" used in Thai and Indian cooking. Most sauces start with finely ground aromatic plants like ginger, garlic, onions and coconut and end with more herbs and spices. The sauces are concentrated to produce a tangy, mouthwatering coating for vegetables, beans and tofu (McGee, 2004).
Curry is one of those dishes that can be hard to get right without the guiding hand of someone with years of experience under their belt. Experience and extra butter are the secrets to the success of restaurant curries. At home, augment a prepared korma sauce with curry paste and fresh vegetables to create takeout-worthy vegetable curry with a Thai-Indian fusion twist.
Some like their curry hot, so adjust the spiciness with red pepper flakes at the end. Thai green curry paste is a milder curry and should be suitable for most palates. Its mild flavour blends well with the coconut oil and coconut flavours of the korma sauce while adding an extra little kick of flavour.
Put the rice on to cook while the coconut oil is heating up. Chop and toss the vegetables into the pan for an easy, 30-minute dinner. This is not a traditional curry - so add whatever vegetables are on hand. Broccoli, cauliflower and okra are especially good because they absorb extra sauce. Note that korma sauce contains butter and is not suitable for vegans.
Coconut Korma Curry Recipe
Serves 2-3 with rice.
Cooking time: 30 minutes.
Ingredients:
- 1 tbsp. coconut oil
- 1 large onion, chopped
- 1 cup dry basmati rice
- 1 head broccoli florets, chopped into bite-sized pieces
- 3 stalks celery, chopped
- ½ red bell pepper, chopped
- 1/3 (12 ounce) package medium or medium-firm tofu, pressed and cubed
- 1 small handful halved cashews, about ¼ cup
Sauce Ingredients:
- 1 Tbsp. Thai green curry paste
- 1/3 cup prepared vegetarian Korma sauce
- Salt and pepper, to taste
- Juice from 1 wedge of fresh lemon, about 1 tsp. lemon juice, or to taste
- Dried red pepper flakes, optional
Directions:
- Heat the coconut oil in a large skillet over medium. Chop the onion and add to the pan.
- While the onion is cooking, put the rice on to cook according to package directions.
- Chop the broccoli florets, celery and bed pepper; add to pan.
- Cook the vegetables for about 15 minutes or until tender-crisp.
- Add the vegetarian Korma sauce and stir gently to coat vegetables. Add the Thai green curry paste and stir gently.
- Cube the tofu and gently add it to the pan, being careful not to break the cubes.
- Add cashews; stir gently until tofu and cashews are coated with sauce and heated through. Do not over-cook or cashews will get soggy.
- Taste and season with salt and pepper.
- Remove from heat, drizzle with lemon juice and serve over hot Basmati rice.
Reference: McGee, H. On Food and Cooking. The Science and Lore of the Kitchen. Scribner, Toronto: 2004.
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