Enjoying the rich flavor of curry is like diving into the enticing food culture of the East. The depth of flavor, the goodness of the combination of different spices and the bright color is simply appetizing.
I used to not like curry at all. I didn’t like the boring flavor I get from the kind I ate when I was young because I only knew one kind of curry then and it wasn’t the kind of curry I now know of. I’ve tasted chicken curry of many sorts but by the looks of it, it was as simple as adding instant curry powder to cut-up chicken, mixing coconut milk, potatoes, carrots and a few other variety of extenders.
This recipe I am sharing was inspired by my brother who loves to create his own vegan cuisine in his healthy kitchen. He always gives me ideas on how to cook vegetarian dishes. This version is a twist of my own taste and choice of ingredients.
I hope you like it!
- Block of firm organic tofu, cut into 1″ cubes
- 270 ml. of Light coconut cream
- 3 pcs. Indian eggplant, washed and sliced in chunks
- 2 tbsp. Massaman curry paste
- 1 Zucchini, washed and sliced half-moon
- 1 can Black beans, washed and drained
- 1 Shallots
- 1 bunch Spinach with stems, washed and drained
- 1 cup Mushrooms, sliced in half
- Olive oil
- Salt and pepper
In a shallow pan, heat olive oil on medium high then sauté the curry paste and shallots. Add the tofu, mushrooms and zucchini and continue cooking for a minute or two. Stir in the coconut cream then add 1/2 cup to 1 cup of water (depending on consistency desired). Cover the pan and cook until the veggies are almost cooked. Add the eggplants, spinach and beans then season with salt and pepper. Close the lid and let everything cook according to how you want it done.