Curry Sautee
1 onion
1/2 - 1 cup sliced mushrooms (I like baby bella)
1/2 - 1 cup snow peas
1/2 - 1 cup broccoli florettes
1/2 cup celery
1/2 - 1 cup chopped zucchini or green squash
oil or veggie broth to sautee
1 - 2 tablespoon curry paste (to taste)
1 - 2 teaspoon cinnamon (to taste)
1/2 - 1 package firm tofu
1 cup brown rice (basmati works very well)
Cook rice per package instructions (can take up to 45 minutes, so be prepared).
Sautee onion in oil or broth until rich in color. Add in mushrooms and sautee until tender. Add in snow peas and broccoli and sautee until bright green in color, sautee in celery, then the zucchini. stir in 1 tbsp curry paste for milder flavor or 2 tbsp (or more) if you like it spicey. If the paste seems difficult to stir in add a few tablespoons of water or veggie broth. Add cinnamon to taste (adds a little sweetness). Drain and Cube the tofu and fold in carfully. Let simmer for a few minutes and serve over rice.
This dish goes great with a cool Mango Lassi!
SO HOW'D IT GO?
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