Curry powder, coconut milk, and lots of veggies makes this a favorite

Makes: 4-6 servings       Total time: 1 hour (15 minutes preparation, 30 minutes cooking)

 

Coconut curry with tofu and vegetables

Ingredients:

  • 1 cup dry rice
  • 1 package organic extra-firm tofu (14 oz.), cut into 1-inch cubes
  • 2 inch piece fresh ginger, peeled and finely diced
  • 3 cloves garlic, finely diced
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking oil (olive oil or sesame oil)
  • 2 carrots, peeled and sliced
  • 2 zucchini, sliced
  • 2 summer squash, sliced
  • 1 large green bell pepper, chopped
  • 1-2 red onions, coarsely chopped
  • 1 lb mushrooms, quartered
  • 1 can coconut milk
  • 1-2 tablespoons curry powder
  • 1/4 cup fresh cilantro, chopped
  • salt, to taste

Directions:

  1. Prepare rice. Wash 1 cup of rice and add with 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and allow to simmer until there is no liquid left in the pan (~30 minutes)
  2. Prepare all vegetables and tofu. In a large skillet, combine tofu, ginger, garlic, brown sugar, soy sauce, and cooking oil. Cook over medium heat until tofu begins to brown. 
  3. If your skillet is large enough, add all veggies (carrot, zucchini, summer squash, bell pepper, onion, mushroom) to the pan with tofu. Otherwise, split into 2 batches (you can cook in two separate skillets, or cook one after the other). Saute over medium heat until vegetables are softened. 
  4. Combine vegetables and tofu into one large pot if you cooked the vegetables in separate skillets. Add coconut milk, curry powder, cilantro, and salt. Allow to simmer for 5-10 minutes.
  5. Serve over rice.