Cajun Coconut Curry
Welcome to another of my favorite dishes for winter nights. This cajun coconut curry is about to become your new favorite, too! It’s creamy, well seasoned, easy to make, and will complement your dinner with a variety of delicious flavors.
We will be making curry paste with fresh ingredients. This avoids relying on more processed foods. I promise you it will be healthier and fun! But if you’re not a fan of chopping, or don’t have all the ingredients in your pantry, or if you’re in a hurry, then feel free to use any curry paste of your choice.
If you’re not a fan of mushrooms, you can substitute them with another vegetable. I have made this recipe a few times without mushrooms, substituting okra or broccoli instead. It really is the cajun seasoning and coconut milk that brings the delicious flavors and creaminess of this dish together.
I encourage you to share your experience in the comments below if you tried this cajun coconut curry or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Cajun Tofu Mushroom Coconut Curry
Ingredients
- 1 cup Sticky Rice
- 3 cups Water
- 14 oz Tofu firm
- few drops Oil
- sprinkle Salt
- sprinkle Black Pepper
- 8 oz Mushrooms thin slices
- 1 Jalapeño diced
Sauce
- 1 cup Red Onion diced
- 5 cloves Garlic chopped
- 1 inch Ginger diced
- 2 cups Roma Tomato chopped
- ½ cup Fresh Cilantro chopped
- ½ cup Coconut Milk canned
- ½ cup Coconut Yogurt
- 1 tsp Cajun Seasoning
- ¼ tsp Cayenne
- 1 tbsp Coriander Powder
- 1 tsp Salt or to taste
- ½ cup Water
Garnish
- Fresh Cilantro chopped
- Lime Wedge
Instructions
- Add rice and water in a small pot and bring to a boil. Reduce heat to low and let simmer until water is absorbed, about 20 minutes.
- Preheat the oven to 350 degrees. Cut tofu into 1 inch or 1⁄2 inch cubes (depending on preference).
- In a mixing bowl add tofu, oil, salt and pepper and toss to mix. Spread mixed tofu on a baking sheet pan and bake for 30 minutes.
- Heat the pan on medium heat; add mushrooms and jalapeño and sauté for 10 minutes or until softened. Remove from heat and set aside. Sprinkle some water if the mixture sticks to the pan.
Sauce
- Heat a medium size wok on medium-high heat; add onion, garlic and ginger and sauté for 5 to 7 minutes or until golden brown. Sprinkle water if the mixture sticks to the wok.
- Reduce heat to low-medium and add tomato, cilantro, coconut milk, yogurt, cajun, cayenne, coriander, salt, pepper and water. Mix well together.
- Cover with lid and cook for about 7 to 10 minutes, stirring occasionally to ensure tomatoes fully cook down. Remove from heat and blend mixture into sauce using a food processor.
- Return blended sauce to the wok. Add baked tofu and sauteed mushrooms, then simmer on low heat for 5 minutes. Remove from heat.
- Garnish with fresh cilantro and lime wedge and serve hot with boiled sticky rice. Enjoy!