Coconut butter is a versatile cooking fat that both holds up in sautes and adds an incredible depth of flavor to the base of this dish. Chopped Basket Ingredient: coconut butter
- 1/3 cup coconut butter, melted
- 1 large onion, 1/2-inch dice (about 2 cups)
- Kosher salt
- 1 jalapeno, seeded if desired, finely diced
- One 2-inch knob ginger, peeled and finely grated
- 2 tablespoons curry powder
- One 14-ounce can coconut milk
- 1 cup panko breadcrumbs
- 2 limes
- 7 ounces firm tofu, cut into 1/2-inch cubes (about 1/2 block)
- 1 medium zucchini, 1/2-inch dice (about 2 cups)
Preheat the oven to 375 degrees F with a rack set on the middle shelf.
Heat 2 tablespoons of the coconut butter in a large straight-sided skillet over medium to medium-high heat. It might brown a little, but that's okay. Add the onions and 1/2 teaspoon salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the jalapeno and ginger and cook until softened and the onions have started to brown slightly, stirring constantly, about 5 minutes. If the onion mixture begins to stick to the skillet, add 1 to 2 tablespoons water to release the brown bits. Stir in the curry powder and cook for 2 minutes. Stir in the coconut milk, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 10 minutes.
Meanwhile, toss the panko with the remaining coconut butter and 1/2 teaspoon salt.
Zest and juice 1 lime. Gently stir in the lime zest and juice, the tofu and zucchini to the curry. Season with salt if needed.
Evenly divide the curry into six 8-ounce ovenproof ramekins. Sprinkle 2 tablespoons of the breadcrumbs on top of each ramekin. Place the ramekins on a baking sheet and place in the oven. Bake until the breadcrumbs are light golden brown and the curry is bubbling, 12 to 15 minutes. Let the curry sit for 5 minutes at room temperature before serving.
Cut the remaining lime into wedges and serve alongside the curry pot pies.