BROUGHT TO YOU BY Kara
With a beautiful creamy texture and rich coconut flavour, Kara Coconut Cream is well suited to all savoury and sweet dishes.
Serves: 4
INGREDIENTS
4 tablespoons olive oil
1 large orange kūmara, peeled and roughly chopped
½ small head cauliflower, chopped into florets
1 red capsicum, sliced
sea salt and ground pepper
1 brown onion, chopped
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon sea salt
2 tablespoons peanut butter
½ cup red curry paste
2 cups good-quality vegetable stock
400ml tin Kara coconut cream
1 cup red split lentils
1 cup frozen Edamame beans, thawed
1 tablespoon lime juice
Sizzled Tofu
300 grams firm tofu
2 tablespoons vegetable oil
3 tablespoons soup from above recipe
2 tablespoon black sesame seeds
TO SERVE
Sizzled Tofu, see recipe below
Kara coconut cream, fresh coriander and crispy poppadums
METHOD
Preheat the oven to 180°C fan bake.
Toss the kūmara, cauliflower and capsicum with 2 tablespoons of the olive oil, season well with salt and pepper. Roast 20-25 minutes or until golden and just tender.
Heat the remaining oil in a large pot and add the onion. Cover and cook for 8 minutes, until softened. Stir in the garlic, ginger, salt, peanut butter, and the curry paste and cook for 2 minutes until fragrant. Add the stock, coconut cream and the lentils and bring to a simmer then cook for 20 minutes. Add the roasted vegetables and the edamame beans and simmer for 5 minutes to heat through. Stir in the lime juice then divide between bowls and top with the sizzled tofu, coconut cream and coriander.
Sizzled Tofu: Cut the tofu in half horizontally to make two slabs and place between layers of paper towels. Press firmly to remove excess liquid then cut into 2cm cubes.
Heat the oil in a non-stick frying pan and add the tofu, cooking until golden. Pour in the soup, it will sizzle and pop, and cook, stirring constantly until deeply golden and glazed. Scatter over the sesame seeds.
Enhance your culinary creations with Kara’s premium range of coconut ingredients, renowned for their rich taste and creamy texture. Sourced from the lush plantations of Indonesia, Kara Coconut Cream & Milk embodies the essence of quality and freshness.
From savoury to sweet, Kara’s coconut products are loved by chefs worldwide, adding a touch of exotic flair to kitchens everywhere. Discover Kara at your nearest supermarket, or reach out for wholesale enquiries at sales@davis.co.nz
And you can keep up with Kara on Instagram @karacoconut
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.