Low-Carb Tofu and Beet Coconut Curry

Low-Carb Tofu and Beet Coconut Curry
Chef Brainy
What Started it all:
Tofu, Beet, coconut milk, microwave

This low-carb tofu and beet coconut curry is a comforting and flavorful dish that's perfect for satisfying your cravings while keeping it light. With a blend of fresh ingredients and a touch of convenience, this recipe is sure to be a hit for a cozy dinner with friends or family.

Ingredients

  • 400g firm tofu, drained and cubed
  • 2 medium beets, peeled and diced
  • 1 can (400ml) coconut milk
  • Salt to taste
  • Pepper to taste
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Fresh cilantro for garnish

Instructions

  1. In a microwave-safe dish, place the diced beets and microwave on high for 5 minutes or until they are tender.
  2. In a large pan, heat olive oil over medium heat.
  3. Add the minced garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
  4. Add the cubed tofu to the pan and cook until lightly golden brown on all sides.
  5. Pour in the coconut milk and stir gently to combine with the tofu.
  6. Sprinkle in the curry powder, turmeric, cumin, coriander, and paprika. Stir well to evenly distribute the spices.
  7. Carefully add the microwaved beets to the pan and simmer for 10-15 minutes, allowing the flavors to meld together.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh cilantro before serving.

This low-carb tofu and beet coconut curry is a delightful blend of fresh flavors and comforting aromas, perfect for a satisfying meal that's light on carbs. Enjoy this dish with steamed cauliflower rice or on its own for a truly satisfying experience.

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.

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