So. I’ve never made curry before. Not sure why. Seems a bit … well… I don’t know. Out of reach? Exotic? Not sure. But I hadn’t really done it. And I don’t like pre-bought pastes and gels and boxes and packages… so I figured I’d make it up and see what happens. It was just me, after all, so experimentation is good.
I started with – what’s on hand? I had (organic) green pepper, onion, broccoli, and tofu. I also had one can of light coconut milk (good intentions…).
I didn’t do things in the right order. If I had been thinking – and preparing for others – I would have STARTED by starting my rice or quinoa (I used quinoa – easier to cook and much better for you… if not traditional).
SO – start by starting the rice or grain or quinoa. I’m not going to tell you how to do that because all you do is put 1 part quinoa and 2 parts water… plus a pinch of salt… in a pan. Bring to boil and simmer for 15 minutes. Then serve hot. Wait, I just told you. Shit. Oh, well. You can never be too careful. So now you know, if you didn’t before.
Chop your veggies… you know what I had, so … start with that. I would have added mushrooms if I had them – but alas.
So. The next part. This is the part that for me – has been tricky. @ISA gave me inspiration to reach out on my own with this one. So – drain and cube your tofu… put a thin layer of olive oil in your wok… and TURN ON THE HEAT… you want it hot. I recommend using wooden utensils to cook this part… but that’s your call.
Put the tofu in the HOT WOK – add a pinch of salt (not too much – Braggs coming later). Remember – the heat is high so it needs your attention. Turn with some frequency – browning all sides… for 7 minutes or so.
As you’re starting the wok & tofu… start the coconut milk curry. It was … um… really simple. Put a can of light coconut milk in the pan. Bring to boil. add curry. Add Agave. Add more curry. Taste. Add more curry. Let it simmer (and don’t forget – you have tofu in a really hot wok right next door – keep turning).
After the tofu is pretty browned and fairly even… add the veggies. All at once. Dump them in the wok. Add a little Braggs (or soy) … lower the heat just a bit … and start stir frying.
Taste the coconut curry (blow on it first – it’s hot)… and add more curry. If you want. Definitely add some Sriracha. To taste. Then taste again. But this isn’t soup, it’s for the rest of it… so… just taste it. Don’t eat the whole pan full of coconut stuff.
After the veggies have wilted and started to cook down… not too much… turn the WOK HEAT DOWN … to low / medium … dump the pot of coconut curry (tasted, right?) into the wok… and mix it together.
While that blends… and your rice or quinoa finishes… well, then… you’re about done.
Put the rice or quinoa in a bowl… put the tofu/veggies/coconut curry on top… and then eat it up.
Good stuff.
Happy Cooking!
PopVeg Patrick
