Simple Curry

Simple and versatile. Try this curry with the veg you have on hand. This time, I made it with broccoli instead of asparagus.

I just arrived home from an amazing weekend away filled with Conservation Leadership Workshops hosted by the Skeena Watershed Conservation Coalition. I’m looking forward to telling you all more about it!

Simple Curry

• 1 1/2 tsp Butter or Coconut Oil
• 1 large Onion, chopped
• Salt
• 2 Zucchini, cut into 1/2 inch pieces
• 2 tsp red Thai Curry Paste
• 1 can Coconut Milk
• Extra Firm Tofu, cubed
• 2 cups Cauliflower, chopped
• 12 Asparagus Spears, trimmed and cut into 1 inch pieces
• 1/2 cup Veg Broth
• Cilantro, chopped

1. Heat the butter in a large pot over medium heat. Add onion and a big pinch of salt and sauté until the onion starts to become translucent at the edges, a couple of minutes.
2. Stir in the zucchini and cook for another minute more.
3. In the meantime, in a small bowl mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the onions and zucchini are well coated.
4. Stir in the remaining coconut milk and bring it to a simmer. Then add the tofu, cauliflower and asparagus. Cover and cook just long enough for the tofu to heat through and the asparagus and cauliflower to lose it’s raw edge a couple minutes.
5. Uncover and add the broth. Stir and taste. Adjust seasonings, perhaps adding more salt.
6. Serve alone, topped with cilantro or on a bed of quinoa or other grain.