1-1/2 cups basmati rice
3 cups water
1 teaspoon coriander seed
1 teaspoon cumin seed
6 cloves garlic, minced
1 inch fresh ginger, finely diced
1 serrano chile, minced (DO NOT TOUCH--USE VEGGIE BAG TO HOLD)
1 teaspoon ground turmeric
spray vegetable oil (Pam or olive oil spray)
2 cups vegetable broth
1 (12-ounce) package firm lite tofu (Norimu)
1 (15-ounce) can butter beans, rinsed
1 medium yellow squash
1 bunch asparagus (about 1 pound)
3 large carrots, peeled, cut into sixths lengthwise and chopped into 1" pieces
1. Rice: Combine rice and water in sauce pan, bring to boil, reduce heat to lowest setting to simmer for 20 minutes.
2. Using a mortar and pestle, grind together coriander seed and cumin seed.
3. Curry Sauce: In 2-quart sauce pan, combine ground coriander-cumin seeds, garlic, ginger, chile, and tumeric (thank you, Sonia!). Spray with vegetable oil. Over medium heat, saute for three minutes, stirring constantly. Add 1 cup vegetable broth and saute for two more minutes. Add tofu and incorporate into spice mixture with whisk or immersion blender. Add butter beans and turn heat to lowest setting, simmering without boiling for about 6 minutes or until veggies are sauteed to tender.
4. Vegetables: In a separate pan, saute squash, asparagus, and carrots using vegetable broth as needed until tender. (Could use baby carrots halved, then quartered, and parboiled in water in microwave. May substitute veggies--cauliflower would be good, a potato perhaps.)
5. Serve in bowl--rice first, veggies on top, and curry sauce over all. Yum!
Source of recipe: I wrote this recipe starting with my dear friend Sonia's curry mixture.