Curried Pot Pies
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Curry Powder2
LimesDirections:
1
Preheat the oven to 375 degrees F with a rack set on the middle shelf
2
Heat 2 tablespoons of the coconut butter in a large straight-sided skillet over medium to medium-high heat
3
It might brown a little, but that's okay
4
Add the onions and 1/2 teaspoon salt and cook until slightly softened, stirring occasionally, about 5 minutes
5
Add the jalapeno and ginger and cook until softened and the onions have started to brown slightly, stirring constantly, about 5 minutes
6
If the onion mixture begins to stick to the skillet, add 1 to 2 tablespoons water to release the brown bits
7
Stir in the curry powder and cook for 2 minutes
8
Stir in the coconut milk, 1/2 cup water and 1/2 teaspoon salt
9
Bring to a boil, and then reduce to a simmer
10
Simmer, uncovered, for 10 minutes
11
Meanwhile, toss the panko with the remaining coconut butter and 1/2 teaspoon salt
12
Zest and juice 1 lime
13
Gently stir in the lime zest and juice, the tofu and zucchini to the curry
14
Season with salt if needed
15
Evenly divide the curry into six 8-ounce ovenproof ramekins
16
Sprinkle 2 tablespoons of the breadcrumbs on top of each ramekin
17
Place the ramekins on a baking sheet and place in the oven
18
Bake until the breadcrumbs are light golden brown and the curry is bubbling, 12 to 15 minutes
19
Let the curry sit for 5 minutes at room temperature before serving
20
Cut the remaining lime into wedges and serve alongside the curry pot pies