1 White Onion chopped
2 Garlic Cloves chopped
4 Tablespoons of Coconut Oil + more as you go along in case you need more moisture
1 heaping spoonful of turmeric powder
1 heaping spoonful of curry power
1-2-3 (depending on your taste) chopped whole chillies
rice - of your choice (we used brown and wile rice mixture)
Loads of veggies (what we used is listed below)
a chopped handful of cilantro (optional)
1 package of organic firm tofu
1 can of coconut cream
Now start adding veggies to the delicious curried onion mixture in your sauce pan. We chopped 2 sweet potato (and cooked the pieces in a bowl in the microwave for 4 minutes to soften them first), 1 chopped zucchini, 1 chopped bell pepper, a whole bunch of swiss chard, a handful of cilantro, and 1 package of fresh peas. Put the hard vegetables in first to give them a head start, and then add the rest of the veggies and a package of cubed firm organic tofu. Then finish it all off with the peas and leafy greens.
Nick has been waiting a long time to say this next step with a serious face. Squeeze the juice from one lime and "you put de lime in de coconut." He laughed out loud. Nick's been waiting to do that since he laughed at a moment on Top Chef Canada when Trista said that to Carl during the season finale. Honestly.
We have traditionally always paired our meals with wine, but tonights dish was screaming for ice cold beer. We went with Mill Street Organic. Light, crisp, refreshing, organic, and local! Beer tends to cut the spiciness of curry quite nicely (maybe because you can take a much larger gulp than a sip) but a cold white sweet wine will also pair with any spicy curry.
sprinkle with toasted coconut if you have.
dinner is served.