Easy Weeknight Tofu Curry
Ingredients:
2 tsp each fresh coriander seed and cumin seed
1 large sweet yellow onion
2 cloves garlic
1 potato, scrubbed and diced
1/2 lb asparagus stalks, chopped
1/2 head of cauliflower, cut into small pieces
2 small-med tomatoes
1 block extra-firm tofu
2 T butter or ghee
1 can coconut milk (I used lite, but regular works too)
2 T your favorite curry powder
1/2 tsp of salt (more to taste as it cooks)
How to make it:
- Toast the seeds in a fry pan with no oil, then grind up in a spice grinder or
- Melt the butter over low heat in a large and deep saucepan, and add the ground seeds to let the butter soak up the flavor.
- Increase heat, add onions and potato, and saute until translucent. Add garlic, stirring to get all ingredients covered in spice.
- Add tofu and all other veggies except tomatoes. Continue sauteeing and stirring until they start turning bright and colorful and softening a bit. Then add tomatoes and curry powder. Saute until everything is evenly coated with butter and spices.
- Add coconut milk, salt, and more butter to taste. Simmer for an hour or more--the more the better, because the spices get more and more infused the longer everything cooks.
- Add more spices, salt, etc. to taste as it cooks.
