Friday, 31 August 2012

Curry Vegetables & Tofu

There are days when it is too lousy outside or maybe I am feeling too lazy inside to go out and pick up some groceries and I revert to making something to eat with what is left in my pantry. This usually involves a stew or something I can let simmer in a pot on the stove for awhile, unattended (much). Curry is a go-to for me. Simple ingredients, mixed the warmth and texture is great. I think it can kick a cold's butt, so it's great when I'm feeling blue.

I usually have yellow potatoes, onion, baby carrots, garlic and frozen greens on hand. I chop up the veggies, add some cubed plain tofu (if I have it), mix in a can of coconut milk, a bit of red curry paste. But, really, throw whatever you heart desires into a veggie curry. There's differing amounts of heat, with red being a moderately spicy curry.

It's a nice dish to set and forget about for 30 minutes. I like to read a book or magazine while it simmers on the stove or vegging out and listening to talk radio.

You'll need:

4 medium potatoes, sliced into cubes
A handful of baby carrots, sliced in half
1/2 a package of extra firm tofu, cubed
2-3 tsp of red curry paste***
1 cup of vegetable stock
1/2 cup of string beans or broccoli
1/2 small onion, chopped
1 clove of garlic, cubed
Peanuts for garnish

***for the adventurous - Jamie Oliver's recipes for curry paste: here. (Full disclosure - I used a mix - hence the laziness. Taste of Thai red curry sauce.)

1 cup of rice cooked in veg broth 

Put all the veggies and tofu into a pot with some oil (to prevent sticking) and cook on medium low heat for about 30 minutes or until the veggies are soft. Stirring the mixture occasionally.



  Serve the curry in a bowl and rice on a plate and place spoonfuls of curry on a bed of cooked rice. 


This recipe makes enough for 2 generous servings, plus leftovers for lunch.

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