Last week I was craving an Indian dish but didn’t have the time, the ingredients or my mothers expertise to make that happen. So I went searching online for a “curry in a hurry” type dish and ended up making up my own (risky I know) but it turned out quite good!
I know everyone has been saying this but I cannot believe how quick this summer has been going. I have been fortunate enough to have accomplished a lot off my bucket list and still have a few more outings to look forward to! This has been my first summer not living at home in my 23 years, so it has definitely been a huge adjustment to make. But I am loving all of the opportunities the “south” has to offer.
P.S. This recipe tasted even better the second day!
Curry in a Hurry
Chopped vegetables (red pepper, carrots, onions and zucchini are what I used)
1 can of diced tomatoes
Tofu, cubbed (I made mine vegetarian)
1 can of coconut milk
1 tbsp cumin
1 tsp curry powder
1 tsp red curry paste
1 cup of uncooked quinoa to 2 cups of water, bring to boil and then let simmer
Begin by cooking down garlic, olive oil and your onion of choice. Then add your vegetables, preferably the ones that will take longer to cook and your tofu (or meat of choice). Drain the diced tomatoes before adding them to the mix, then add the coconut milk, cumin, curry powder and curry paste. Let cook until all the flavours blend. I served it on top of the quinoa.