We were craving curry for Easter. I took two recipes plus a spice recipe for curry and came up with my own multicultural bowl of comfort. The cilantro and lime add a Thai twist and are not necessary. I had never tried Japanese kabocha squash and loved the mild taste. Though buy a small squash because they are difficult to cut up.
MULTICULTURAL PERSONALITY CURRY
14 oz. or 1 package of tofu, baked
2 Tbsp. sunflower oil
1 medium onion, chopped
1 garlic, chopped
2 Tbsp. ginger, grated
5 carrots, sliced
3 medium yukon potatoes, peeled and diced
2 handfuls green beans, chopped
1 kabocha squash, peeled and diced
2 ½ cups unsweetened coconut milk, Native Forest
½ cup water
1 bouillon cube, Edward & Sons Not-Chick’n
¼ tsp. cinnamon
1 tsp. cumin
1 tsp. cardamom
1 tsp. coriander
1 Tbsp. turmeric
½ tsp. dry mustard
¼ tsp. cayenne
1 cup basmati rice for 3 to 4 servings
Curry serves about a family of three or four for about two or three days.
Buy two 13.5 cans of Native Forest Unsweetened Organic Coconut Milk Simple. Originally, I used both cans of milk with no water or bouillon, but felt something was missing. So now I use only one and a half cans of milk and add water and a bouillon cube. I cooked tofu in a Ninja Foodi Indoor Grill the night before. You can buy baked tofu, or grill it on an outdoor grill or you can freeze tofu to give it a spongy texture. Or leave out tofu . Sauté onion add garlic then sea salt. I threw in the rest of the veggies then the coconut milk. Add spices. Let simmer in pot for 45 minutes. Cook basmati rice. I use Lundberg’s rice, but with the current situation, the stores are running out of rice so I tried Lotus Foods rice and loved it. Don’t forget to buy organic and non-gmo when possible.
Recipe from blog of melissacrismon.com
Copyright 2020 Melissa Crismon
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