Wednesday, March 20, 2013


comforting and exotic tasting


1block firm tofu, pressed dry and cut into cubes
6 tsp. curry powder, divided
3/4 tsp. salt, divided
2 Tbsp. coconut oil
1 large yellow onion, chopped
1 Tbsp. chopped garlic
1 (14 oz.) can lite coconut milk
1 (14 oz.) can veggie broth
4 cups 1-inch cubes sweet potatoes
1 cup sliced carrots
1/2 cup chopped celery
3/4 cup frozen peas
1/4 cup chopped fresh cilantro
1 Tbsp. agave nectar


Place the tofu cubes into a medium bowl.  Sprinkle with 1 tsp. curry powder and 1/4 tsp. salt; toss to coat.  Heat 1 Tbsp. oil in a large Dutch oven over medium-high heat.  Add tofu and cook, stirring once or twice, until browned a bit.  Transfer to a plate.

Heat the remaining 1 Tbsp. oil in the pot and add onion and garlic.  Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. 

Stir in the remaining 5 tsp. curry powder and cook, stirring, until fragrant but not browned, 30 seconds to1 minute. 

Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 tsp. salt and bring to a boil over high heat, stirring often.  Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

Return the tofu to the pot and add peas.  Increase heat to high and continue cooking until the tofu is warmed through, 4 to 5 minutes more.  Remove from heat and stir in cilantro and agave.

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