Saturday, January 12, 2008

Lunch: "green" curry

Quick curry: saute garlic and ginger in oil. Add broccoli and zucchini. Sprinkle with salt. Add cubed tofu. To a can of lite coconut milk add a tablespoon of curry paste (from a jar), mix, and add to the vegetable/tofu mixture. Let simmer for a bit. Add fresh spinach. To brighten up the flavors, add a bit of lemon zest: and voila: you are done!
The ingredients
Vegetables with tofu
Ready to be served
Bon Appetit! (Jenny, your bowl is perfect for things like this)


Jen said...

hahaha, so glad you're using the bowl! I think I was probably eating a curry around the same time as you were :)

cia007girl said...

seriously, one would think that *you* are the one who's going to the culinary school :)

The Poor Dispositionist said...

I think the curry paste should have been cooked in the pan first?

cia007girl said...

yes, typically, curry paste gets sauteed in oil first, to develop flavor :p

Writer Shannon said...

i am MAKING this. this looks wonderful ... and relatively simple.