Nutty Rainbow Curry
A spectrum of colors and textures makes this coconut curry the furthest thing from a dull dinner. Try using whatever vegetables you have: cooking them in this flavorful sauce is a delicious way to clean out your fridge. The spiced basmati rice is completely optional, but makes a great supporting side dish.
Ingredients:
1 ½ cups basmati rice, rinsed and drained
2 Tablespoons olive oil
2 teaspoons coconut oil
3 cloves garlic, minced
2 Tablespoons freshly grated ginger
1 jalapeño, diced
½ head of bok choy, cut into bite-size pieces (about 2-3 cups)
2 bell pepper (yellow or orange), diced
1 green zucchini, diced
2 carrots, diced
3 teaspoons curry powder
2 teaspoons ground turmeric
3 teaspoons cumin seeds
½ teaspoon salt
1 (15 oz) can light coconut milk or ½ cup coconut creamer
½ cup vegetarian broth
¼ cup roasted peanuts or cashews, chopped
1 package firm or extra-firm tofu
To garnish: Cilantro and extra peanuts or cashews
Instructions:
Spiced Basmati Rice
In a medium pot over medium heat, add olive oil and 1 teaspoon of cumin seeds. When seeds begin to softly sizzle, add the rice. Mix well and add 1 3/4 cups of water, 1 teaspoon of salt, and 1 teaspoon of olive oil. When water comes to a boil, reduce heat to lowest setting, cover, and cook for 20 minutes. Brown rice will need to cook 5-10 minutes longer.
Tofu
While rice cooks, prepare the tofu: Press between kitchen towels to extract the water, and cut tofu into bite-size cubes. Transfer to a mixing bowl and toss with 1 teaspoon of turmeric, 1 teaspoon of curry, and 1 teaspoon of cumin.
In a large skillet over medium-high heat, put 1 teaspoon of coconut oil and sauté tofu till golden on both sides. Set aside on a plate.
Curry
In the same skillet over medium-high heat, add 1 teaspoon coconut oil. Add garlic, ginger, jalapeño, bok choy, zucchini, bell pepper, and carrots. Sauté for 10 minutes, stirring frequently, until carrots start to soften.
Meanwhile, in a bowl, mix curry powder, turmeric, cumin, and salt. Add to the vegetables.
Add in coconut milk/coconut creamer, broth and ground nuts. Stir until combined.
Gently add in tofu and stir. Simmer on low heat for 20 minutes or until carrots are fork tender. Garnish with cilantro and serve over spiced basmati rice.
Beteavon and bon appetit!