Vegetarian Curry
This is a very versatile recipe; while I use firm tofu, the protein component can actually be
any of your choosing such as white fish, chicken, steak, or even hard boiled eggs.
The ingredients vary each time I make this dish depending on what is on-hand. Modify this
recipe with whatever protein source or veggies that may currently be in your fridge!
Ingredients
1 Tbsp coconut oil
1 onion, diced
1/2 butternut squash, peeled & diced &/or 1 sweet potato, peeled & diced
1 brick of extra-firm tofu, chopped in to ½“ cubes (not Silken)
1-3 tsp curry powder*
1 tsp turmeric powder
½-1 red pepper, diced
½-1 zucchini, diced
1 can artichoke hearts, rinshed & quartered
1 can coconut milk
handful cherry or grape tomatoes
2-3 handfuls baby spinach
Sauté onion in oil at low-medium temperature. Add tofu (or other protein) and firm vegetables
first (eg. squash, sweet potato) and continue to sauté.
Sprinkle with turmeric and your desired amount of curry powder; you may want to start with 1-2tsp and add more if your taste buds desire it.
Add peppers, zucchini, artichoke; continue to heat for a few minutes.
Empty contents of coconut milk in to pan.
Add tomatoes and spinach. Also add peeled, hard-boiled eggs at this time, if this is your protein.
Continue to simmer on low heat until the curry spices are infused throughout.
Serve over rice (brown, wild or black), quinoa, or chopped fresh greens, like spinach or kale.
Bon appetit!
* there are many varieties of curry powders to choose from, subtle to spicy. My current favourites are different masala spice mixes by Arvinda’s; made in Toronto.
Shelby's Notes
the flavours infuse throughout the dish the longer it sits; we often enjoy leftovers the following day more than the evening of making it!
