Tomato Coconut Curry

Name: Tomato Coconut Curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 , 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 tablespoons garam masala; 3 ounces tomato paste; 1 (12 ounce) can coconut milk; 12 ounces water; 2 garlic cloves, crushed; 2 carrots, chopped; 1 small potato, diced; 1 jalapeno pepper, seeded and minced; 1 cup green beans, stemmed and chopped; 1 cup Brussels sprout, cut in half lengthways; 1 (4 ounce) can bamboo shoots (optional); 200 g extra firm tofu, cut in 2 cm cubes; 1/4 teaspoon salt; 1/4 teaspoon Tabasco sauce (to taste)

Submitted by dandelionleaf

"A rich, tangy, Guyanese-Canadian stew. Enhances healthy vegetables in a simple, slow-cook one-pot dish."

Download

Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 6

ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons garam masala
3 ounces tomato paste
1 (12 ounce) can coconut milk
12 ounces water
2 garlic cloves, crushed
2 carrots, chopped
1 small potato, diced
1 jalapeno pepper, seeded and minced
1 cup green beans, stemmed and chopped
1 cup Brussels sprout, cut in half lengthways
1 (4 ounce) can bamboo shoots (optional)
200 g extra firm tofu, cut in 2 cm cubes
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon Tabasco sauce (to taste)

directions

Sautee onions in olive oil until transparent, then add garum masala. Add tomato paste and coconut milk, stirring well, and thin with water. Add tofu and vegetables. Simmer for 45 minutes to 1 hour. Serve over rice, quinoa, or couscous, or as is.
For non-vegans, try substituting shrimp or chicken for tofu.