So sorry it’s been so long since my last post. I had a great opportunity to edit a wonderful book. I was able to develop edit and copy edit and I love them both. It was great fun, but a lot of work, including late, late nights and long days. Way more than I anticipated. Which means I ate a lot of salads, Sunshine burgers and soups. The crockpot became our best friend for months. Even Daughter is getting amazingly good at stocking the crock. I’ll post her awesome black bean soup recipe soon.
But today it’s all about curry. I am a very adventurous cook, but I’ve always been intimidated by curry. When my best friend told me how easy it was, I figured there was no reason to be afraid forever. Coconut milk makes me nervous for some reason. It’s a real unknown for me. But, I put my fears aside and here’s what I came up with on my first try. I loved it, and have enough for lunch tomorrow. I powered on the cayenne and Daughter decided on a tamale instead. Next time I’ll go a little easier on the cayenne so she can join me. I’m always a little heavy-handed on that spice. I just love kicking up a good sweat sometimes. My friend added a chicken breast to hers. Of course, that’s not an option for me, being vegetarian and all…so I added tofu. But dear chef, it’s all up to you. Mix and match the veggies you like.
Light Curry Veggies
2 TBS olive oil
1 sweet onion, chopped
1 yellow pepper, chopped
1 cup cauliflower florets
1 cup broccoli florets
1 large carrot, sliced thinly
1 cup firm tofu cubes
2 tsp curry powder
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 cup light coconut milk (I use Trader Joe’s)
Basmati or Jasmine rice (I like to use Trader Joe’s flash frozen Jasmine rice)
1. Put olive oil in a hot skillet (large) and add the onion. Saute for a few minutes until soft.
2. Add pepper and carrots and cook for about another 5 minutes.
3. Add cauliflower and broccoli and saute another few minutes. Add a few tablespoons of water if the pan is too dry. Cover.
4. Once veggies are softened (but not mushy) add tofu and curry powder, cayenne, garlic, salt and pepper. Stir.
5. Let the veggies and tofu soak up the spices for a few moments, then add the coconut milk. Mix and cover for about 8-10 minutes on low heat to give the flavors time to mingle and marry.
6. Test the curry and add more cayenne or curry, however you want it to taste.
7. Serve over rice.