Vegetarian Curry

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From: Veggie on a Penny • Print this Recipe

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Ingredients:

• 1 19oz block of firm or extra-firm tofu
• 2 tbsp soy sauce
• 1 tbsp oil
• 1 can full-fat coconut milk
• 3 medium-sized potatoes, peeled and chopped into ½-inch cubes
• 4 medium-sized carrots, peeled and sliced into rounds
• 1 onion, peeled and coarsely chopped
• 2 tbsp soy sauce or Bragg’s liquid aminos
• 3 tsp curry powder
• ½ tsp salt
• ½ tsp turmeric
• ½ tbsp cornstarch to thicken
• Cayenne or Sriracha sauce to taste

Directions:

#Tofu:

1. Start rice if you’re making it – bring 1 part rice and 2 parts water to boil, then cover with lid and simmer for 40-50 minutes.
2. Dice the tofu into large cubes, approximately ½-inch square.
3. Place the tofu in a medium-sized frying pan on the stove top on high heat.
4. Add in the soy sauce, oil, and Sriracha sauce or cayenne.
5. Fry on all sides until lightly browned. Remove from heat.

#Curry:

1. Prep and chop all vegetablespoons.
2. Bring 2 cups of water to a boil in a large stock pot on the stove.
3. Place potatoes in pot and allow to boil until not quite soft, about 5 minutes.
4. Add in carrots and continue to boil another five minutes.
5. During this five minutes, pour in the coconut milk and all of the seasonings, spices, and salt.
6. Add in onions and continue to boil another 5 minutes.
7. Add in the browned tofu and serve with rice.