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coconut curry

January 15, 2010

Nothing warms you up like some curry!

Coconut Curry Stir Fry

1/2 lb fresh broccoli -or- half bag frozen
1 large leek
3 carrots
1 red pepper
1 15 oz. can coconut milk
1 2″ chunk of fresh ginger, grated
1 handful chopped, fresh cilantro, parsley or basil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 tsp coriander
1/4 tsp tumeric
1 tsp chili powder or 1/4 tsp cayenne
2 bay leaves
A few dried chilis
1 Tbs sesame oil
2 Tbs tamari (or more to taste)

Wash and chop up veggies to your liking. Heat up a deep fry pan and toast all of the dry spices for a minute of two (including dried chilis and bay leaves). Make sure to stir these around while doing this or they can easily burn. Add sesame oil and tamari, then the onions and carrots. Sauté until softened. Add ginger, garlic and brocolli. Cook for 2 more minutes or until the broccoli florets start to get tender/thaw (but NOT soft). Stir in coconut milk and bring to a simmer. Mix in fresh herbs just before serving.

Serve over rice & tofu with a dollop of Siracha sauce. Fun to eat out of a large bowl.

This is equally delicious with other vegetable combinations. Try it with potatoes or eggplant, add a little tomato paste with the sesame oil, or stir in some chick peas towards the end. And by all means adjust the spice level to your taste.

Here’s how I cooked the tofu:
Drain and cube. Fry in a non-stick pan on medium high heat in about a teaspoon of both sesame oil and tamari until browned on all sides. Be patient, it is worth it! Since the tofu will be covered in the curry later I like to keep it simple, but adding additional garlic, cumin, chili powder, cracked pepper, hot pepper flakes, etc. before browning are all nice touches. Get creative. Once cooked, set aside and get to making your curry!

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