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Coconut Katsu Curry

Coconut Katsu Curry
Makes 4 portions



For the curry – Makes 4-5 cups (freezes well)

1 tbsp coconut oil

1 sm-med onion, roughly chopped (I used red)

3 lrg garlic cloves, roughly chopped

1 knob ginger (quarter size), peeled and roughly chopped

1 tbsp curry powder

1 tsp garam masala

1 tsp turmeric powder

¼ tsp pepper

1 tsp salt

4 orange carrots, roughly chopped

1 small tomato, roughly chopped

½ cup cashews, soaked for at least 30 minutes, then drained

1 can coconut milk, full fat

1 tbsp brown sugar

1 tbsp lemon juice

More salt and pepper to taste


For the tofu (substitute chicken for the tofu)

1 tbsp coconut oil

1/2 brick (about 225g) of firm or extra firm tofu, cut into triangles ¼ inch thick

Drizzle of toasted sesame oil

Salt and Pepper


To serve

A side of cooked rice or quinoa, radishes, scallions, toasted sesame seeds, toasted cashews, chopped cilantro, and a drizzle of toasted sesame oil.




For the curry sauce

Using a medium sized pot, melt 1 tbsp coconut oil on low and add chopped onions. Sauté for 15 minutes, stirring frequently.

Add garlic and cook for another 3 minutes.

Add the ginger, curry, garam masala, turmeric, pepper, and salt, stir and cook for another minute.

 Add carrots, and tomato, stir and increase heat to medium-low. Cook for another 10 minutes with a lid on.

Remove from heat and let cool. Once cool, add drained cashews, carrot mix, and coconut milk to a high speed blender and blend until completely smooth. The mixture should be thick but should still easily run off a spoon.

Start preparing any sides of rice or quinoa at this point.

Pour curry back into a pot, add your tbsp of brown sugar and heat on low while you start your tofu. Stir curry frequently so the bottom doesn’t burn. It should thicken up slightly. Cook for about 20 minutes. Before serving add lemon juice and season again with salt and pepper.


For the tofu

Drain tofu and then wrap in a dishcloth. Place a slightly heavy object on top and press tofu for at least 10 minutes to drain more liquid out. Then, in a large cast iron skillet heat 1 tbsp coconut oil on a medium heat. Cut tofu into triangles about ¼ inch thick. Place triangles in skillet and season with salt and pepper. Cook until golden brown on one side. Flip, season, and cook the other side until golden brown.

While tofu is cooking start preparing garnishes. I sliced some raw radishes, chopped scallions and cilantro and used black sesame seeds.


To serve

Divide curry sauce onto plates and place salt and pepper tofu on top. Garnish with radishes, scallions, cilantro, toasted sesame seeds, toasted cashews, a drizzle of toasted sesame oil, and serve with a side of rice or quinoa.