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