Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

“Butter” Tofu Apple Curry

Serves 4.

Written by
"Butter" Tofu Apple Curry
Quick curries using a handful of fresh ingredients and pantry staples get dinner on the table in under an hour. Instead of apple and tofu, try peeled and diced sweet potato and chickpeas. A superb base recipe, this curry can be easily adapted to what’s available in your kitchen. [callout] For additional creaminess, a scoop of natural peanut butter or almond butter makes this curry taste even more luxurious. [/callout]

Ingredients

  • 2 Tbsp (30 mL) vegan butter or coconut oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 Gala apple, cored and diced
  • 2 Tbsp (30 mL) mild curry powder
  • Zest of 1 lime
  • 2 Tbsp (30 mL) lime juice
  • 2 - 14 oz (398 mL) cans coconut milk (light or full fat), divided
  • 1/4 tsp (1 mL) salt
  • 1 - 350 g package extra-firm pressed tofu, diced
  • 2 cups (500 mL) cooked brown basmati rice
  • Chili flakes, for serving (optional)

Nutrition

Per serving:

  • calories 505
  • protein 14g
  • fat 30g
    • saturated fat 16g
    • trans fat 0g
  • carbohydrates 48g
    • sugars 8g
    • fibre 6g
  • sodium 190mg

Directions

01
In large high-sided skillet, melt butter or oil over medium heat. Add onion, garlic, and apple, reduce heat to medium-low, and saute for 8 to 10 minutes, until soft. Stir in curry powder, lime zest, and juice, followed by 1 can coconut milk plus 1/2 cup (125 mL) coconut milk, salt, and tofu. Bring to a boil, reduce to a simmer, partially cover, and cook for 10 minutes. Ladle into bowls with rice, dollop with additional coconut milk, and sprinkle with chili, if using. Serve.

READ THIS NEXT