Basic Curry Recipe

Ingredients for Basic Curry

• 1 medium onion, finely chopped
• Garlic Cloves
• Fresh Ginger
• 1 block (14 oz) firm or extra-firm tofu, crumbled or cubed
• 2 tablespoons curry powder
• Lemon
• 1 can (13.5 oz) full-fat coconut milk
• Vegetable Stock
• Vegetable Bouillon Cube

How to Make Basic Curry

1. Finely chop 1 medium onion and sauté in 1 tablespoon of olive oil for 5-7 minutes, until softened and lightly browned.
2. Add 2 cloves minced garlic and 1 inch of grated ginger. Sauté for another minute until fragrant.
3. Stir in 2 tablespoons of curry powder (adjust to your spice preference). Cook for 30 seconds, stirring constantly.
4. Pour in 1 ½ cups of vegetable stock and 1 can (13.5 oz) of full-fat coconut milk. Add the juice of ½ a lemon (or less, to taste).
5. Add 1 block (14 oz) of firm or extra-firm tofu, crumbled or cubed.
6. Bring to a boil, then reduce heat to low, simmer uncovered for 25-30 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
7. Stir in 1 cup of your favorite chopped vegetables (e.g., eggplant, sweet potato, bell peppers). Continue to simmer for another 5-10 minutes, until vegetables are tender.
8. Serve hot over basmati rice. Garnish with fresh cilantro or chopped peanuts (optional).