curry

We love curry.  I make it all the time, usually just using a bottled curry sauce or something simple with curry powder yogurt.  Today seemed like a good day for curry so I opened up my Vegan Fusion cookbook to Gift of Govinda Curry.

The basic recipe is just the way I like it – spices, coconut milk, whatever veggies we have on hand.  Perfect.  But then I noticed it called for curry paste.  I don’t use curry pastes because they all seem too spicy for the kids.  I made Lotus Curry Paste.  The beauty of making your own paste is, of course, being able to control the heat.  I’m in.

 

I decided to add tofu to the mix, so I roasted it using the Lemon Herb Marinade recipe, substituting lime juice for lemon juice, and using fresh coriander.  I added zucchini, red pepper, carrots, apples and chickpeas to the pot.

I really didn’t mean for my simple curry dinner to get so complicated.  But the beauty is, I now have curry paste on hand for next week’s curry.  I have extra roasted tofu for lunches this week. And I’ve discovered a lovely curry recipe that doesn’t involve a bottled sauce.  It’s all good. 

No, actually – it’s delicious.  Just the right heat and sweetness.

Our little family gave this 

 

dawn

PS  One of the serving suggestions is as part of the Taj Mahal Indian Sampling platter… hmmm, might have to see if Liz and Sophie are interested!