Brown Rice Tofu vegetable coconut curry
1 sliced green, orange or Red bell pepper
1 sliced red purple onion.
1/2 sliced carrot.
1/2 cup shredded kale or spinach
1 slab tofu cut in cubes.
10-12 tsp olive or coconut oil,
2 sliced green chili
2 tsp curry powder ( I mixed Sambar powder, coriander powder, garlic powder and all spice seasoning)
salt,
1 tsp sriracha hot sauce and 1 tsp red chili sauce, 2 tsp ketchup and 1/2 lemon juice all mixed together.
1/4 cup vegetable broth ( you can make your own, I just tossed 2 slice carrot, 1 clove garlic, 1 slice onion and 4 slice tomato. Boiled these veggies in 2 cup water and puréed it)
1 cup coconut milk
Cooked brown rice
Heat skillet, drizzle 3-4 tsp olive oil and sauté tofu till medium brown. Set it aside.
Heat a wok or large skillet. Pour 7-8 tsp oil, sauté onion, green chillies and all vegetables for 5-7 minutes. Add curry powder, Chili paste and sauté another minute. Add broth and cook for couple minutes. Finally add coconut milk and tofu and stir for a minute. Serve hot on a bed of brown rice. garnish with spring onion, bean sprouts and roasted cashew or roasted almonds.
