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1
Preheat the oven to 375 degrees F with a rack set on the middle shelf.
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2
Heat 2 tablespoons of the coconut butter in a large straight-sided skillet over medium to medium-high heat.
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3
It might brown a little, but that's okay.
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4
Add the onions and 1/2 teaspoon salt and cook until slightly softened, stirring occasionally, about 5 minutes.
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5
Add the jalapeno and ginger and cook until softened and the onions have started to brown slightly, stirring constantly, about 5 minutes.
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6
If the onion mixture begins to stick to the skillet, add 1 to 2 tablespoons water to release the brown bits.
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7
Stir in the curry powder and cook for 2 minutes.
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8
Stir in the coconut milk, 1/2 cup water and 1/2 teaspoon salt.
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9
Bring to a boil, and then reduce to a simmer.
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10
Simmer, uncovered, for 10 minutes.
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11
Meanwhile, toss the panko with the remaining coconut butter and 1/2 teaspoon salt.
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12
Zest and juice 1 lime.
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13
Gently stir in the lime zest and juice, the tofu and zucchini to the curry.
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14
Season with salt if needed.
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15
Evenly divide the curry into six 8-ounce ovenproof ramekins.
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16
Sprinkle 2 tablespoons of the breadcrumbs on top of each ramekin.
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17
Place the ramekins on a baking sheet and place in the oven.
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18
Bake until the breadcrumbs are light golden brown and the curry is bubbling, 12 to 15 minutes.
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19
Let the curry sit for 5 minutes at room temperature before serving.
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20
Cut the remaining lime into wedges and serve alongside the curry pot pies.
