COCONUT CURRY RICE
Makes 4 servings.
2 tbs finely chopped parsley
3/4 cup vegetable broth
14.5 oz can diced tomatoes
1 onion, thinly sliced
3 tbs sliced garlic
14 oz pkg extra firm tofu, rinsed, blotted dry, sliced into small rectangles
1 1/2 cups cooked rice, hot
1 cup coconut milk
8 carrots, cut on an angle 1/4" thick
Salt and Pepper
1 tbs curry powder
2 tbs finely chopped ginger
1/4 cup vegetable oil
1. In a skillet with a lid, heat 2 tbs oil. Add tofu, cook until lightly browned. Transfer to a plate.
2. In same skillet, add remaining oil, increase heat. Stir in ginger, garlic and curry powder, season with salt and pepper. Cook until ginger is softened. Add onion, cook until softened and browned.
3. Stir in carrots, tomatoes and their juices, coconut milk and broth. Bring to a simmer. Return tofu slices to pan, then spoon sauce over top. Cover simmer until carrots are tender. Uncover cook to reduce liquid.
4. TO SERVE---Fluff rice, divide among plates. Spoon curry over rice, top with parsley...
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