Friday, January 3, 2014

Winter Vegetables and Tofu Curry

Nothing is better than a spicy curry on a cold winter evening. Adjust the spices to your tolerance level and be mindful - curry powders can be quite hot (if you're not quite sure, add a little at first and then add to taste). I like to serve this curry over basmati rice.

1 tbsp canola oil
1 onion, thinly sliced
14 oz butternut squash, peeled, seeded, and cut into cubes
3/4 lb broccoli florets
1 red pepper, seeded, and cut into strips
1/2 lb white button mushrooms, cleaned and sliced
2 tsp grated ginger root
3/4 tsp minced garlic
1 14-oz can light unsweetened coconut milk
1/2 cup water
1 tbsp reduced sodium soy sauce
1 tsp salt
1 tsp turmeric
2 tsp curry powder (or to taste)
1 tsp ground coriander
1 tsp ground cumin
4 kaffir lime leaves (fresh or dried)
1 stalk of lemongrass, outer layer removed, cut into 2-inch pieces, and bruised with the handle of a knife
3/4 lb firm tofu, diced into cubes
1 cup chard, cut into shreds
cayenne pepper to taste
juice of two limes
1/2 cup cilantro leaves

  • Heat oil in wok over medium heat, add the onion and cook for 2 minutes. Add butternut squash, cover, and cook for 8 minutes. Add broccoli and cook for 4 minutes. Add bell pepper and mushrooms and cook for another 2 minutes. Add minced garlic and grated ginger root and cook for one more minute. (Check to ensure that butternut squash is soft, if not, cook for another minute or two.)
  • Add the coconut milk, water, soy sauce, salt, turmeric, curry, cumin, coriander, kaffir lime leaves and lemongrass pieces and stir carefully to mix spices with vegetables. Keep at a simmer for about 5 minutes. Add the tofu and simmer for an additional 10 minutes. Add the sliced chard for the last two minutes. Adjust seasoning and add cayenne pepper and lime juice to taste. Sprinkle cilantro leaves on top.

Serves 4-6.

This recipe was adapted from Susan Belsinger's recipe in "Living Wisely & Living Well - Natural Home".

No comments:

Post a Comment