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Curry
From: Kraeg MacKenzie
I would have to say if I am addicted to anything, this is most
likely it. All measurements are APPROXIMATELY what I use (depends
on preferred taste, availability of ingredients etc.). These are
from memory too.....
- 3 med. onions.
- 2 tablespoons of garlic (I don't use garlic).
- 2 tablespoons curry powder.
- 4 med. diced potatoes.
- 2 cans of lower fat coconut milk.
- 2-3 cups of chickpeas.
- 2-3 cups of diced tofu.
- 2 cups of diced carrot/green beans/peas/corn.
Saute the chopped onions (and garlic). I use pretty big pieces. I
let them saute in their own juice... you can use oil or maybe soy
sauce (can't get that to work for me!).
Add curry powder and saute a bit longer. Add coconut milk, potato,
chick peas, tofu and veggies. Heat until potatoes are soft (about
1 hours).
This is a 'feel' recipe; I never make it the same twice. Depending
on whether some ingredients are already cooked (eg: carrots), you
may want to add them later on.
Beautiful with steamed brown rice (sometimes have it with a Not-Burger)
and soy sauce.
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