Saturday, April 19, 2008

Indian-spiced veggie chicken curry

4 cups cooked brown rice
8 ounces vegetarian "chicken" or extra-firm tofu, cubed
8 ounces fresh or canned tomatoes, diced
1 medium yellow onion, roughly chopped
1/2 cup fresh or frozen cauliflower, diced
1/2 cup fresh or frozen green peas
1 tsp garam masala spice mix
1/2 tsp turmeric
1 tsp coriander, ground
2 cloves fresh garlic, crushed and finely diced
2 tbsp extra virgin olive oil
salt to taste
1 cup lite coconut milk

Saute the onion in oil, add spices and tomatoes when onion is soft. Cook a couple addition minutes. Then, add all other ingredients. Serve over brown rice. We had this tonight along with steamed artichokes. We dipped the leaves in garlic "butter." (Smart balance light). To my surprise, the girls loved the artichokes. They ate the curry well, also, but the artichokes definitely stole the show.

1 comment:

Texan Will Travel said...

My mom was just writing down your curry recipe, so we may be eating that around here one of these days! :) Did you get my message? Hope all is well today!