January 29, 2013

Tofu and Vegetable Simple Curry (with coconut milk)

It's blowing my mind how super easy it is to make curry. I've made a couple of curries since living in the house, but this one has been the easiest by far! I've had a request to make a curry every week, which I really wouldn't mind, especially if they were all this simple. I served this over quinoa, which I'm falling in love with, by the way.

Tofu and Vegetable Curry (with coconut milk)

Yields: 6-8 servings
Prep: 15 minutes (chopping vegetables & preparing tofu)
Cook time: 20

2 tbsp. vegetable oil
2 onions, chopped
1 package of extra firm tofu 
(I fried mine before I put it into my curry. This is a great how-to on how to prepare your tofu.)
1 or more vegetables as desired, sliced or cube
 (I used broccoli, chopped carrots, and frozen corn)
1 can coconut milk
2 cloves garlic, minced
1 can diced tomatoes (about 29oz)

Spice Mix
2 tsp. curry powder
1 tsp. powdered ginger
1 tsp tumeric
1 tsp cumin

1. Heat 2 tbsp oil in one large pan over medium.
2. Add the onion and cook until browned, about 10 minutes.
3. Add the tofu and vegetables stirring frequently for about 2 minutes, or until brown.
4. Add the spices and stir-fry 1 minute.
5. Pour in the coconut milk and bring to a bubble.
6. Add the tomatoes. Stir, cover and reduce the heat. Simmer 10 minutes.
7. Serve hot with rice, noodles, or quinoa!

What's your favorite curry dish? 

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