I’m on a run here with these unsexy dishes, I tellsya. It may not love the camera but this one’s going straight to the top of my current-food-crush list. It’s a cross between a dry curry and a stir fry… a brillo fusion of my two favourite meals! This has to be the most wholesome curry you’ll ever clap eyes on. And the most kickboxing stir fry to boot. I’m rather pleased with it! My kitchen mojo has been a bit sparse lately. A result no doubt of a very busy spell, work stresses and a general sense of disconnection with the wider world.
Well, I’ve started emerging from that little twister, thank goodness. I spent a fairly relaxed Saturday, with early morning yoga, followed by a walk to the wholefoods store. And then, after a coffee and a bit of experimental baking (which may feature here at some point), it was on to the farmers market. Something was going on. Things just flowed and I felt at ease. I picked up some random stuff along the way, like coconut shavings and a curry powder find. And later that day thoughts got flowing and new stuff happened. This is when I LOVE cooking! 
What made the dish was a salty-sweet peanut and coconut ‘brittle’ – all fluke, but pure genius! I made enough for several dinners and stored the leftovers in a jar. I’ve reflected these quantities below, so if you make it, it should last you a few sittings.
Anyway, it was so nice to slow down and not plan too much. So much so that we shelved plans to see the World Press Photo exhibition on Sunday and took off down the coast instead. The beach pics are from Burleigh – a little slice of exactly what I’ve been missing.
A final word – don’t be put off by the ingredients list. It’s a really easy dish to make and you will love it.
I used a dark roasted Sri Lankan curry powder I picked up at the markets, with coriander, fennel, cumin, funugreek, cinnamon and nutmeg whose smell alone suggested the entire dish (at least in my head). I also used some warrigal greens (an edible Australian indigenous ‘spinach’) that were taking over my mint plant – you could substitute another leafy green such as baby spinach, tatsoi or kang kong, or omit altogether. If you give the salty-sweet peanuts a go, you could try adding the chilli and a good squeeze of lime juice to the coconut-sugar mix. Super-fresh bean sprouts could also go well, if you don’t go down the peanut road.
180g soba noodles (approx 90g per person)
200g firm tofu, cut into small cubes
3 spring onions, cut into 3cm sections
10-12 florets brocolli
big handful leafy greens
1 tbspn ghee
splash of extra virgin olive oil
small nub of ginger, finely chopped
large garlic clove, finely chopped
1 tbspn curry powder
3-4 kaffir lime leaves, finely sliced
1 birdseye chilli, finely chopped
salty peanut-coconut brittle
1/2 cup raw peanuts
1/2 cup shaved dried coconut
1 tbspn raw sugar
few good pinches of fine grain sea salt
Toast the whole peanuts in a dry wok over medium heat, agitating continuously to avoid burning, until the nuts are fragrant. Remove paperskins, roughly chop and place in a bowl with a few good pinches of sea salt. Lower heat and dry roast coconut in wok. As it begins to brown, add sugar and stir continuously. The sugar should start to caramelise and crisp the coconut up. Remove from wok and combine with the salty peanuts.
Bring a small amount of water to the boil, add soba noodles, reduce heat and simmer for 6-8 minutes or until cooked. Drain and place a lid over to keep warm.
Wipe the wok clean, add ghee and place over medium heat. When hot, add tofu and curry powder and fry for a few minutes, stirring. Add ginger, garlic and whites of the spring onions and keep stirring for a minute or two. Add brocolli and a splash of water and good squeeze of lime or lemon juice to steam the greens. After a couple of minutes add the leafy greens and the green ends of the onions. Keep stirring until all the vegies are just cooked. Stir through the kaffir lime and chilli, and kill the heat.
Refresh the noodles under hot water, drain and serve into bowls. Top with the tofu curry, serve with lime wedges and the salty-sweet peanuts. Oh – and a sparing dash of soy/shoyu helps wet and season the noodles.
Serves 2-3.
Sam, do you think I could use coconut oil instead of ghee? sounds delicious and I have some tofu and veggies waiting for me in the fridge…
Hi Sam, I am new to your site and really like it….I read lots of US blogs and it is nice to also be subscribing to something a lot more local, thanks….
Hi Adriana – I think coconut oil would be a wonderful complement to the flavours in this curry. I’d love to hear how it goes if you try it. S
Thanks Kate – glad you like it!
Had this tonight! Great to try something new thanks
Absolutely divine dish, Sam! I couldn’t get enough of it, the salty coconut brittle really makes it. I used greated palm sugar instead of raw and a freshly cracked coconut shavings. Yummm! Love your site, have you thought of a career as a wholefood chef? you’re very talented!
I will be using coconut oil for this one — could I substitute desiccated coconut for flakes?
Megan – I think dessicated coconut would be fine. I’m wondering whether it would be worth chopping the peanuts so they are similar in size to the coconut, and adding them (once toasted) in the wok with the coconut? Love to hear how you go.
Jeremy and Judith – thanks so much for your lovely comments and apologies for the extremely tardy reply!