Wednesday, August 29, 2007

Panang Curry

Place 2 cans of coconut milk, 2 vegetable boullion cubes, a chopped onion, cubed sweet potato, lots of garlic, a generous scoop of panang curry paste, 1 package of tofu that has been cubed and fried until crisp, and a couple of handfuls of any vegetables you have in your fridge. Kale and any greens work well, eggplant, summer squash, etc.. Broccoli tastes really good in this as well, but you might want to steam it first and then add it when you are ready to eat, so you have nice, crisp broccoli. Add 2 tablespoons of Sucanat (or your preferred sweetener). Let simmer on low while you are at work. Add tamari to taste, and serve over brown rice.

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