Tofu and Summer Vegetable Curry

Ingredients for Tofu and Summer Vegetable Curry

• 4 tablespoons virgin coconut oil or extra-virgin olive oil, divided

• 1 (400g) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes

• Koshersalt

• 2 medium onions, coarsely chopped

• 80ml red curry paste

• 2 large courgette, cut into 1/2" pieces

• 1 large or 2 small Japanese aubergine, cut into 1/2" pieces

• 230g green beans, trimmed, cut into 1" pieces

• 1 (375g) burk osötad kokosmjölk

• Lime wedges, coriander leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.

Heat remaining 2 tablespoons oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in colour, about 2 minutes. Add courgette, aubergine, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and 120ml water and bring to a simmer.

Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.

Divide curry among bowls and add a generous squeeze of lime juice to each. Top with coriander and peanuts.

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