We have been itching for a little curry, So here's one of my curry dishes.
Curried potatoes and tofu (A Sara the Vegan Mom original)
Ingredients
5 medium red potatoes (peeled and cubed)
2 medium carrots (crosses sectioned)
1 large onion (cubed)
3 cloves garlic (crushed)
4 or 5 baby Portobello mushrooms (cubed)
A pinch of sea salt
2 tbsp. Blue Mountain Country Jamaican curry powder
A dash of coconut oil
A few pimento seeds
1 lb. extra firm tofu (drained and cubed)
3 cups vegetable broth (if you use the vegetable broth,don’t use the salt)
Directions
Heat coconut oil in a sauce pan and then add currypowder. Stir.
Add potatoes, carrots, onion, garlic and mushroom andsauté for 1 minute.
Add vegetable broth, stir, cover and simmer on medium heatfor approximately 10 minutes. Stir.
Add tofu, stir, cover and simmer for another 10 minutes.
Serve over white or brown rice.
Enjoy!
No comments:
Post a Comment