"My cooking style is rooted in the food of Hawai'i...I grew up on lunches that were influenced by the flavors of Polynesia, Japan, the Philippines, China, and more," says Chef Kiki Aranita. We're honored to have Aranita as part of our summertime Chef in Residence series, where we pair with incredible global chefs and culinary artists to create limited-time meals that celebrate their unique perspectives while upholding Sakara's rigorous nutrition standards. Because creativity, joy, and health can all be interwoven in the conversation around food.
If you missed her delicious take on traditional plate lunch with Sweet Potato Korokke with Lustrous “Lu’au”—on menus last month—Aranita's opening up her personal recipe repertoire for us once again. Here, she's offered an exclusive recipe you can make for yourself: a golden curry dish with firm tofu, bright root vegetables, and versatile coconut oil. "What can I not do with coconuts? They make the best desserts, lend an amazing creaminess to soups and stews and are wonderful with chili, lime juice or nothing at all. I love coconut so much that I named my dog, Coconut," Aranita says.
Serve this comforting classic with rice, sautéed greens, your favorite herbs, and a squeeze of lime for a spark of citrus. Enjoy hot!
Ingredients:
Serves 3-4
- 1 medium onion, thinly sliced
- 3 tablespoons glutinous rice flour
- 1 medium carrot
- 1 large potato of choice (suggested: sweet potato or Hannah yam)
- 5 tablespoons coconut oil
- 6 tablespoons unsweetened applesauce
- 3 tablespoons curry powder
- 3/4 cup coconut milk
- 1 block of firm organic tofu
- 1.5 cup of water
Directions:
- Using a perforated pan, cooling rack, or tofu press, press tofu to release excess moisture for 4-6 hours (can be done in the fridge, under a weighted pan). Once pressed, cut into 1-inch cubes.
- In a medium size pan over medium-low heat, melt coconut oil and add sliced onion, stirring often and cooking until softened.
- Add salt, rice flour, and curry powder, whisking until it forms a smooth roux-like paste.
- While continuing to whisk, add water and then add the apple sauce.
- Heat the curry until it begins to simmer.
- Add carrots, letting simmer until halfway cooked through.
- Add potatoes, letting simmer until just tender.
- Add in the coconut milk, tofu, salt (to taste), and stir until well combined.
- Serve while hot! Curry can be served with rice, herbs, lime, greens—let your creativity take the lead.
INSPIRED LUNCH RECIPES
