This healthy, hearty, vegan curry is inspired by one of our key coconut farming communities in Sri Lanka.
Without coconut farmers and their families, there would be no Vita Coco. Because of weak infrastructure, poor farming practices, and a shortage of schools these communities are not thriving as much as they could be. So our mission is simple: We are committed to raising 1 million people in coconut farming communities out of poverty through our Give, Grow, Guide philosophy. Currently we focus on Sri Lanka and the Philippines because they are two of the largest coconut producing regions in the world and where we can make a bigger impact.
What you’ll need: Serves 4
For the Curry:
Approx. 1-2 tsp coconut oil (for frying)
1/4 cup yellow onion - diced small
1 small leek - finely sliced
1 stock cube + ¼ cup water
2 large cloves of garlic - minced
1 knob fresh ginger - peeled, minced
2 stalks of lemon grass – sliced length ways, harder outer parts removed (you want these to remain sticks)
2.5 tbsp Thai red curry paste – homemade or store bought
1/2 tsp ground turmeric
1/2 - 2 tsp cayenne pepper (spiciness dependant)
Pinch dried chilli flakes *you could skip this if you have a spicy curry paste
handful of fresh coriander – roughly chopped, stalks included
2 tbsp coconut aminos/reduced salt soy/tamari sauce
1 medium sweet potato - cubed (bite sized chunks)
2 medium carrots – diced small
1 ½ cups cauliflower florets (roughly 1/2 head medium cauliflower)
Water to cover vegetables
1 block tofu (roughly 280g) - cubed
½ -1 x carton Vita Coco coconut milk – add in slowly (desired thickness dependant)
salt and pepper to taste
1/2 a lime – juiced
To serve: optional
Wild basmati rice - around 1/2 cup per person.
What to do:
1. Preheat your oven to 180 degrees celcius. In a pot, sauté your onions and leeks in the coconut oil and the stock cube. Do this until they are soft and slightly translucent. Add the garlic, ginger, lemon grass, curry paste, turmeric, cayenne pepper, chilli flakes and the stalks of the coriander. Continue to sauté until combined.
2. To the pot, add the coconut aminos or reduced salt tamari sauce and stir. Toss in the sweet potato, carrots and cauliflower, pouring over enough water to just about cover. Bring to a boil and then allow to simmer.
3. Whilst the curry is simmering, put your tofu cubes onto a baking tray lined with parchment paper and bake for about 10-12 minutes. This will help crisp them up before putting into the curry.
4. Add the coconut milk and bring back to a boil before allowing to simmer on high so that it begins to thicken – about 20/25 minutes all together.
5. You can now put your rice on to cook, following packet instructions and allowing ½ or so per person.
6. After about 10 minutes of the curry simmering, add the kale, coriander leaves and season with salt and pepper to taste. Remove the tofu from the oven and add straight to the pot.
7. Once the curry has started to thicken up, add a squeeze of lime juice and season again is necessary.
8. To serve, remove the lemongrass sticks and begin by dividing the rice into bowls. Top with curry and any extra serving suggestions.
Notes: You could also serve the tofu on top – crouton style, just put in the oven at a later stage. Adding a dollop of coconut yoghurt when serving is also a really nice addition for you coconut lovers!