- When the temperature drops, there’s nothing more warming than a hot, and if you like, spicy, curry. I love this particular one – adapted from Vegetarian Times – because it’s incredibly quick and versatile. Just keep a can of light coconut milk on-hand in your pantry and utilize whatever veggies you have at the moment, fresh or frozen.
- If you opt for the yellow version using curry powder, consider adding some cayenne pepper to raise the spiciness quotient. If you choose to use red or green curry paste, the level of spiciness will be determined by the amount of paste you use.
- ■ 1 c. brown rice, preferably basmati for its beautiful fragrance
- ■ 2 tbls. coconut or olive oil
- ■ 16 oz. firm or extra-firm tofu, cut into 1/2″ cubes
- ■ 14 oz. can coconut milk
- ■ 1 red, yellow or orange bell pepper, sliced into strips
- ■ 1 c. peas (or green beans)
- ■ 1 c. carrots (or broccoli or cauliflower), chopped
- ■ 1 c. celery (or mushrooms), chopped
- ■ 2 tbls. curry powder (or 1-2 tbls. green or red curry paste, to taste)
- ■ 2 tbls. brown sugar
- ■ 2 tbls. soy sauce
- ■ 1 tsp. basil
- Bring 2 cups of water to a boil. Add rice, cover and reduce to a simmer until all water is absorbed (about 45 minutes).
- Cook tofu in oil on medium heat until water is evaporated and tofu is well-browned on all sides. Add vegetables and saute on medium high heat until nearly tender.
- In a small bowl, stir together coconut milk, curry powder or paste, brown sugar and soy sauce. Lower heat and add sauce to vegetable and tofu mixture, tossing well. Simmer on low, covered, for 15 minutes.
- Add basil just a few minutes before you remove from the heat. Serve over rice.