Burmese Tofu Curry with Sweet Potatoes

Ingredients

• 2 tablespoons Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 teaspoon Turmeric Powder
• 0.5 teaspoon Chili Powder
• 1 teaspoon Garam Masala
• 2 medium Sweet Potatoes
• about 400 g Firm Tofu
• 1 can Coconut Milk
• 0.5 cup Vegetable Broth
• 1 tablespoon Lime Juice
• 0.25 cup Cilantro
• 1 cup Brown Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dice the 1 medium onion into 1.27 cm (1.25 cm) pieces. Mince the 3 cloves garlic and grate or finely mince the 2.54 cm ginger. Heat the 2 tablespoons coconut oil in a large heavy-bottomed pot (e.g., a Dutch oven or 6-quart pot) over medium heat (162.8-176.7°C / 160-175°C). Add the diced 1 medium onion, minced 3 cloves garlic, and grated 2.54 cm ginger to the pot and cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
2. 2Stir in the 1 teaspoon turmeric powder, 0.5 teaspoon chili powder, and 1 teaspoon garam masala. Cook for 1 minute, stirring constantly, until the spices are fragrant.
3. 3Peel and cut the 2 medium sweet potatoes into 2.54 cm (2.5 cm) cubes. Cut the about 400 g firm tofu into 2.54 cm (2.5 cm) cubes. Add the cubed 2 medium sweet potatoes and cubed about 400 g firm tofu to the pot and cook for 5-7 minutes, stirring occasionally, to lightly brown the tofu and sweet potatoes.
4. 4Pour in the 1 can coconut milk and 0.5 cup vegetable broth. Bring the mixture to a gentle simmer over medium-high heat (176.7-190.6°C / 175-190°C), then reduce the heat to low (93.33-107.2°C / 93-107°C). Cover the pot and cook for 25-30 minutes, or until the sweet potatoes are fork-tender and easily pierced.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon lime juice.
6. 6In a separate small pot with a tight-fitting lid, combine the 1 cup of brown rice with enough water to cover it by 2.54 cm (2.5 cm). Bring the water to a boil over high heat (100°C / 100°C), then immediately reduce the heat to low (93.33°C / 93°C) and cover the pot. Simmer for 40-45 minutes, or until all the water has been absorbed and the rice is tender.
7. 7Remove the pot of rice from the heat and let it rest, covered, for 5 minutes. Fluff the cooked brown rice with a fork. Serve the finished curry immediately over the cooked brown rice, garnishing each serving with chopped 0.25 cup cilantro.

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