Very good to everyone! Today I bring a dish that I improvised last week and that I liked so much that I have no doubt that I will repeat it again, even for a day when I have guests or something more special. And this recipe attracts a lot of attention! Today I bring this Bowl of spicy curry with heura, vegetables and peanuts. It is brutally creamy, full of flavor and the spiciness is mild (although of course, you can add all the chillies you want).

As a base for the curry, use canned coconut milk. It is also known as ‘coconut cream’ and is usually found in Asian or eco areas of supermarkets. It is important that it is from a can, because brick is more like coconut water. We are looking for a creamy and dense ‘milk’. I buy it at Consum or Mercadona for €1 or €1.5.


200ml can of coconut milk (read the details above if you have questions)
50 gr of smoked tofu
1 garlic< br> 1/2 zucchini
1/2 onion
5 mushrooms
1/2 red bell pepper
1/2 handful of peanuts
Olive oil
Curry powder (I used the organic one from Orballo, which is very intense, if you use one from the supermarket you will probably need more)
Cumin powder
Fresh chillies: I used colored chillies. This is only if you want it spicy.
Optional garnish: dried parsley, sesame seeds, more chilli and more peanuts.
Optional: 1 box of Spiced or Original Heura Bites

Step by step

  1. Cut the tofu and zucchini into large cubes, and finely slice the garlic. Chop the onion.
  2. Heat a splash of olive oil in a frying pan and add the chopped vegetables.
    We cut the curry vegetables and sauté them.

    We cut the curry vegetables and sauté them.

  3. Next, add the sliced mushrooms and peppers cut into medium-sized rectangles.
  4. If you want it spicy, chop a few slices of the chillies and add them.< /li>
  5. Sauté until all the ingredients are golden.
  6. When they are slightly golden, add the halved peanuts. We keep jumping.
    Let's sauté until golden brown all the vegetables

    Saute all the vegetables until golden

  7. With the ingredients well browned, add all the coconut milk.
  8. Next, add curry. I use a very intense curry from the Orballo eco brand, so 1/2 tbsp served. If the curry is from the supermarket you probably have to use a lot more. I recommend you pour and taste.
  9. Next, we add 1/3 tsp. of cumin powder and stir. We keep it over medium-low heat until it thickens slightly.
  10. On the other hand, if you are going to use Heüra, sauté it with olive oil in a pan or griddle. If it is frozen, as in my case, put it on medium-low heat so that it thaws and cooks little by little, until golden.
    Add the coconut milk and curry to the pan

    Add the coconut milk and pan-fried curry

  11. When the Heüra is crispy, turn off the heat.
  12. Pour the curry into a bowl.
  13. Add the pieces of heura on top and decorate with: sesame seeds, chopped parsley, sliced chillies and peanuts.
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