coconut curry
Made a way yummy coconut curry the other day, with vegetables and coconut milk we needed to use. Started from this recipe, changed a bunch of stuff to meet requirements of vegetarianism, low-carb diets, and what ingredients we had. I also tripled the recipe, but most of you probably won't want to, so here it's in the original proportions.
1 in. fresh ginger root, peeled & chopped fine
2 cloves garlic, chopped fine, or jar equivalent
1 T canola oil
1 T combination of hot Indian chili pepper, curry powder, and am choor (powdered mango)
1 14-oz can coconut milk
1/3 c "fiction" (vegetarian chicken broth)
1 T chili sesame oil
2 T brown sugar--actually I used xylitol with a little molasses, and I would use less next time, as I think I'd like it better less sweet.
1 block firm tofu, drained, patted dry, & cut into 1/2 in pieces
1 head broccoli (I actually used a combination of broccoli, cauliflower, and eggplant)
1 c brown rice, cooked
garnish: fresh mint, cilantro, basil, crushed peanuts, lime wedges
In large saute pan, wok, or electric frying pan (my choice, since a tripled recipe was too big for any of our other pans,) heat canola on med. high until hot. Add garlic, ginger, & spices; saute until very fragrant, about 1 min. Add coconut milk, stir to combine, let simmer 5 min. Add broth, chili sesame oil, & sweetener, simmer 10 min. Add tofu, cauliflower, & eggplant. Simmer about 5 min. Add broccoli & simmer about 5 min. more, until broccoli is bright green & crisp-tender. Serve over rice with garnish. Serves 4.
1 in. fresh ginger root, peeled & chopped fine
2 cloves garlic, chopped fine, or jar equivalent
1 T canola oil
1 T combination of hot Indian chili pepper, curry powder, and am choor (powdered mango)
1 14-oz can coconut milk
1/3 c "fiction" (vegetarian chicken broth)
1 T chili sesame oil
2 T brown sugar--actually I used xylitol with a little molasses, and I would use less next time, as I think I'd like it better less sweet.
1 block firm tofu, drained, patted dry, & cut into 1/2 in pieces
1 head broccoli (I actually used a combination of broccoli, cauliflower, and eggplant)
1 c brown rice, cooked
garnish: fresh mint, cilantro, basil, crushed peanuts, lime wedges
In large saute pan, wok, or electric frying pan (my choice, since a tripled recipe was too big for any of our other pans,) heat canola on med. high until hot. Add garlic, ginger, & spices; saute until very fragrant, about 1 min. Add coconut milk, stir to combine, let simmer 5 min. Add broth, chili sesame oil, & sweetener, simmer 10 min. Add tofu, cauliflower, & eggplant. Simmer about 5 min. Add broccoli & simmer about 5 min. more, until broccoli is bright green & crisp-tender. Serve over rice with garnish. Serves 4.