Thursday, October 6, 2011

Something delicious for your bellies.

I have a new love for curry. I often crave something warm for dinner in the fall, and if it includes pasta and/or tofu, I'm an even happier camper. A friend introduced me to her mother's curry recipe, and I think since my sister in law and I have tampered with it we've lost some of the original touches, but it's turned into a recipe that I love.  To make it even more appealing, it's fast, easy, you can change any and all of the ingredients (different veggies/protein), and makes delicious leftovers. It's my kind of recipe, as I don't like following them too closey.  I usually forget an ingredient or two at the store and I like the option to put whatever is on hand in the dishes.  This is perfect, just toss in what you like. I thought I'd share it with you tonight so that if curry is your thing, you can give this "recipe" a go.  If you're not sure if curry is your thing or not, I encourage you to give it a try.  I make mine very mild, so if you like a bolder flavor add a bit more curry powder than I do. I'd like to share a recipe with you each week, and I hope you'll all leave a comment below and share something with me as well. Don't be shy! I'm inspired by the things other people like, and fall weather makes cooking (and eating!) even more fun.

Please excuse the terrible photos from this dinner. I had just walked in the door from work, and there was a boy who wanted his mama in the next room so I just snapped them quickly. If I made it look disgusting, try it anyway, I assure you it's not.

Yellow Curry: (my loose version of the recipe)

1 Potato- I use a large russet or a few smaller potatoes
1 block extra firm organic tofu
A few large carrots
Spinach- Fresh or frozen
Curry powder
Rice vinegar
Olive oil
1 can coconut milk
1 box whole wheat angel hair pasta, or rice

Chop potato, onion, and carrots into chunks and start to cook on medium-high heat with some olive oil until they soften, turning frequently. I use a separate pan to do the same with bite size pieces of tofu. When they are cooked enough for your taste, combine them together in one pan, and turn the heat down.  This is where I add some spinach, it wilts down quickly, or I just mix in some defrosted spinach if I don't have fresh on hand.

In a bowl, mix together (approximate amounts, change them to suit your tastes) 2 Tblsp olive oil, 2 Tblsp rice vinegar, 1 large Tbsp of curry powder, and one can of coconut milk. Pour into your pan of other goodness.

Serve with whatever you like! I have loved putting it over wheat angel hair pasta, although I know that rice is the more common option. Salt and pepper to taste.

1 comment:

  1. ok, i'll let you cook me that any night! might be good with halibut chunks as a protein, but tofu sounds great this is DT


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