jenni's curry

My friend Jenni made this delicious curry for our New Year's celebration. We had a large pot-luck dinner for New Year's. It was a great way to celebrate with friends, good food and fun times. Jenni brought a giant pot of this curry and I had just a 1/2 a cup of it and I knew I wanted to recipe after that.

My husband wasn't sold on just having a meal with tofu in it for dinner. Once we sat down and ate he was pretty happy. I thought this tofu curry is delicious. Plus, the longer I let it sit on the stovetop simmering the better it tasted. It was even better the next day...

You start off with a block of extra firm tofu. Wrap it up in some paper towels to soak up the excess moisture. You can set two soup cans on top of the block to help in putting some pressure down to assist in the drawing out the moisture.

Then cut up the tofu into small bits like you see below in the picture.

Then put more paper towel on top and press down with your hands to get more of the moisture out.

Then heat up some extra virgin olive oil in a frypan. Brown up the tofu bits on all four sides until they are nice and toasty all over.

Once the tofu is browned all over set it on some paper towel and let it drain off any of the excess oil.

Then chop up 1 green bell pepper, 1 onion, 1 yellow pepper and 1 package of baby bella mushrooms.

Then in the same frypan add in 4 tbs of curry paste and 6 tbs of tomato paste or more to taste. It really depends on how spicy and flavorful you want it. Add the onion in and mix that all through until the onions become translucent.

Then add in all your chopped vegetables and stir around until they become softer. Also add in 1 can of chickpeas, 1 can of fire roasted diced tomatoes and 1 can of light coconut milk.

Let it simmer for 20-30 minutes. Serve it up over brown rice. and.....

Enjoy the vegetarian goodness !!!