Coconut Milk Curry, Baked in Pots

Ingredients:

• 200 g of firm tofu, cut into 1.3 cm cubes.
• 1 medium zucchini, diced
• 1/3 cup melted coconut oil
• 1 large onion, chopped
• 1 jalapeño, seeded if desired, finely chopped
• 1 piece of ginger root (5 cm), peeled and finely grated
• 2 tbsp. curry powder
• 400 ml coconut milk
• 1 cup bread crumbs
• 2 limes

Preparation:

1. Preheat oven to 190°C with rack in middle position.
   
   Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. It's okay if it darkens slightly. Add the onion and 1/2 teaspoon salt and cook until softened, stirring occasionally, about 5 minutes.
   
   Add the jalapeño and ginger and cook until softened, about 5 minutes, stirring constantly, until the onions begin to brown. If the mixture starts to stick to the pan, add 1-2 tablespoons of water to loosen any browned bits.
2. Stir in the curry powder and cook for 2 minutes. Pour in the coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat. Simmer, uncovered, for 10 minutes.
3. Meanwhile, mix the breadcrumbs with the remaining coconut oil and 1/2 teaspoon salt.
   
   Grate the zest of 1 lime and squeeze out the juice. Gently stir the zest and lime juice, tofu, and zucchini into the curry. Season with salt if needed.
   
   Divide the curry among 8 ovenproof ceramic ramekins. Sprinkle each serving with 2 tablespoons of bread crumbs. Place the ramekins on a baking sheet and bake in the oven.
4. Bake for 12-15 minutes—the breadcrumbs should be lightly browned and the curry should be simmering. Let the dish sit at room temperature for 5 minutes before serving.
   
   Cut the remaining lime into wedges and serve with the curry.