I have the hardest time with curries, every so often i get the urge to make one and its just so bland, so I’ve pretty much given up on it. But something inspired me to try it again. After looking at a few recipes on the internet, I got the basis down and decided to go my own way and just make something up.
Feel free to use whatever vegetables are in season or you have on hand.
I package tofu, pressed and drained
1 medium onion
Large chunk of fresh ginger
4-5 garlic cloves
1 can coconut milk (i used light)
2 1/2 tpsn madras curry powder
red bell pepper
kale/and or spinach (i used both because I had a little of both on hand)
cashews, lightly roasted or pan fried
Rice or quinoa, or grain of your choice
First – Prep your tofu. Set your oven to 400 degrees; cut into 1 inch cubes, put on baking sheet and bake 10 minutes. flip over and bake 10 minutes more. set aside.
Finely chop your onion, garlic and ginger Using about 2T coconut oil, sautee them in a large pan or saucepot. Once onions start to soften, add the curry powder and a 1-2 T water to deglaze the pan so nothing burns. Add the bell pepper and green beans and saute for a few minutes. pour in the coconut milk and add the tofu and let simmer for about 3-5 minutes. Add about 1/2 tspn or so of salt to help bring the flavors out in the vegetables. Add the brocolli and greens and cook for a few minutes more, until your vegetables reach your desired firmness. Squeeze the juice of half a lime over the curry. Let stand for a few minutes to let the flavors meld.
Spoon on top of some rice, and top with cilantro and cashews. I sprinkled some simply asia ginger and garlic seasoning on top of mine.
Definitely adjust the seasonings to your liking, and feel free to customize with any you might think are good. This is a great recipe to start with and build on to make better and better each time.