Tofu Curry

Ingredients

1 tablespoon coconut oil (for water saute)

1 small onion, thinly sliced lengthwise

2 garlic cloves, minced

1 ½ inch knob fresh ginger, peeled and minced

1 large sweet potato diced (peeled if desired but not necessary) 

1 large red bell pepper, seeds removed & thinly sliced

1 – 2 cups mushrooms, sliced (shiitake or cremini preferably)

2 tablespoon curry powder

2 teaspoons turmeric

1 block firm or extra firm tofu, cubed

1 can (14 oz.) full fat coconut milk 

1 can (14 oz.) low fat coconut milk 

2 cups vegetable broth (or 1 28oz can of crushed tomatoes for a different flavor)

Crushed red or cayenne pepper for desired spiciness level

Salt and pepper to taste

Preparation

Heat the coconut oil over medium heat in a large pot (large enough to hold all ingredients)

Add onion, and cook until softened, about 5 minutes. 

Add in garlic, ginger, sweet potato, bell peppers, and mushrooms, cook for another 2 – 3 minutes. 

Add curry powder and turmeric, cook for 1 minute or until fragrant. 

Add in the coconut milk, remaining liquids, and tofu, stir gently. 

Bring to a boil, reduce heat, cover and simmer for 15 – 20 minutes.

Serve alone or over your favorite rice!