It’s been a while since I’ve brought you a quick and easy week night recipe. Mainly, it was because I haven’t had much time to cook! This quick curry was one that a good friend of mine gave me, and it is nutritious, flavorful, and unbelievably simple. You all probably know by now, my recipes rarely are super formal, and this one is no exception!
This recipe requires a few specialty ingredients, but overall is affordable, and they aren’t highly difficult to source. I was able to purchase everything at my local grocery store, Wegmans, but the developer of this recipe also suggests trying an Asian grocer.
Ingredients:
-Equal Parts Fresh Turmeric and Ginger
-1 Small Onion
-Extra Firm Tofu
-Cauliflower
-1 Can Coconut Milk
-1 Stick Lemongrass
-Olive Oil (or Coconut)
-Salt
Steps:
- Prep- Chop up equal parts ginger root and turmeric root. Cube the onion. Bend the lemongrass stick. Chop tofu into small blocks and cauliflower into bite sized pieces.
- Saute- Start by sauteeing the onion in olive oil (or coconut, it’s up to you). Then add in the ginger and turmeric, getting it fragrant. Next, sautee the cauliflower, and when it starts to get soft, add in the tofu. This all is done on medium heat and takes about 10 minutes max.
- It’s time to pour in your can of coconut milk and throw in the stick of lemongrass! Mix it around, and let it simmer on low heat until it condenses and all the flavors distribute. I gave it 20 minutes, then cooked rice on the side while this was happening.
- Once it’s thickened, add in salt, stir, and serve!
That’s it! 30-40 minutes, with only about 15 of active cooking time. Once it’s done, you’ll have a big pot of delicious, vegetarian, and vegan curry to enjoy. If you want, this recipe also adapts well to other proteins and veggies, so explore! I’ve also had it with chicken thighs, but prefer it this way.
Let me know if you try it, I’d love to know what you think!
All thoughts and opinions are my own.