We had some leftover basmati rice from Indian food the other night. My daughter didn’t want it, so I decided to whip up a quick curry sauce and serve it over the rice with some tofu. Having had a small breakfast, this recipe scores points for being fast and simple enough that a geek like me can make it. It owes a lot of credit to the Thai Tofu and Winter Squash Stew recipe from Vegetarian Cooking for Everyone but much less watery.
2 garlic cloves (or equivalent in minced garlic)
2-3 chile peppers (to taste)
1 Tbsp ginger, minced finely
1 Tbsp curry powder
1 tsp brown sugar
½ tsp turmeric
3 Tbsp soy sauce
1 15 oz. can coconut milk
juice of 1 lime (I forgot this, so I’m considering it optional)
¼ c cilantro (optional)
⅓ c chopped peanuts (optional)
Add a small amount of peanut oil to a pot and heat at medium low. Add the garlic, chiles & ginger & cook until garlic starts to turn golden. Add the curry, sugar, turmeric & soy sauce & cook a few minutes more. Then add coconut milk & add approximately half the can worth of water. Bring to a boil. Add in any veggies, tofu, or anything else you want to add (or not). If using cilantro and/or peanuts, add those right before serving.
Serve over rice, tofu, with veggies, etc.