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Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet fitted with a lid, heat 2 tbsp. oil over medium-low heat. Add the tofu and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate.

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  • In the same skillet, add the remaining 2 tbsp. oil and increase the heat to medium. Stir in the ginger, garlic and curry powder; season with salt and pepper. Cook, stirring constantly, until the ginger is softened, about 2 minutes. Add the onion and cook, stirring, until softened and browned, about 8 minutes.

  • Stir in the carrots, tomatoes and their juices, coconut milk and broth. Bring to a simmer. Return the tofu slices to the pan, then spoon the sauce over the top. Cover and simmer until the carrots are fork-tender, 15 to 18 minutes. Uncover and cook to reduce the liquid if necessary, 3 minutes more.

  • To serve, fluff the rice with a fork and divide among plates. Spoon the curry over the rice and top with the cilantro, if using.

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