Sunday, December 8
Down Home Curry with Tofu and Broccoli
We love curry and have really been enjoying cooking our way through Isa Does It. While I don’t always use actual recipes for curries, this one sounded pretty good and rather easy, so I decided to give it a go. It came out a bit thinner than I expected because I normally use less broth and more coconut milk in mine, but it was still really tasty. I stuck to the recipe exactly for a change. Well, almost. I couldn’t bear to just put the tofu in there without doing anything to it first, so I coated it with the tamari, oil, and curry powder mixture used for the Curry Tofu Tacos recipe we love so much. It gives the tofu a nice curry flavor without being overwhelming. I baked the tofu pieces while I prepped everything else and then set them aside until it was time to add them to the curry. OK, I lied – I made one more change. I used russet potatoes instead of Yukon because I had a bunch of them on hand. No biggie. The recipe is very easy to make and once you get all your bits & pieces chopped up, it’s super fast. We served it over basmati rice, and with some naan (the amazing recipe from Vegan Eats World), which we had in the freezer. Yummy, comfy dinner on a cold, rainy night.