Enjoy this Rainbow Yellow Curry. It is easy and versatile.
- 10 ounces Firm to super firm tofu
- 1 Cauliflower Head(use 1/2 of the head if it is large)
- 1 Red Pepper (cut into strips)
- 4 tbsp oil of choice. (I used coconut oil)
- 1.5 tbsp curry powder
- 1.5 tsp turmeric powder
- 1 small white onion (diced) (or any onion you may have on hand)
- 1/2 cup mushrooms of choice
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 garlic cloves (only one if the clove is large)
- 1 can full-fat coconut milk
- 2 tsp maple syrup
- 1-2 cups baby spinach
- 1 pinch of Himalayan Pink Salt
- 1/2 lime
- Cilantro for garnish
- Preheat the oven to 400º F
- Drain and pat dry the tofu. Cut into bite-size cubes. In a large bowl, gently toss the tofu with the oil, 1/2 the turmeric, and curry powder. Spread the tofu on the baking sheet. Repeat with cauliflower and red pepper and add to the baking sheet. Roast for 20-25 minutes.
- While the tofu and vegetables are roasting, heat oil or ghee in a deep saucepan. Add the coriander and cumin seeds. Saute for about 2 minutes. Add the mushrooms. Continue to saute for 2-3 minutes, then add the onion. Saute until the mushrooms have cooked and the onion is translucent. Add the coconut milk. Stir and cook gently for about 5 minutes to blend the flavors. Add the maple syrup and salt. Let sit on low heat. Add roasted vegetables to the pot and stir. Add the spinach and lime juice. Cook for a minute or so. Serve over rice or your favorite grain of choice and garnish with cilantro.
Substitute chicken, chickpeas, pork, etc. You can also swap out the vegetables for broccoli, snap peas, etc. Experiment, have fun, and let us know how it goes!
0 Comments