To mix things up this time around I’m going to give you some good recipies and talk about green ways to prepare your food, and parties.
Ingredients:
1 tablespoon ghee
1 cup small dice yellow onion
1 large garlic clove, minced
1 Serrano chili, stemmed, seeded and minced
1 cup canned, chopped tomatoes
2 tablespoons curry powder
¼ teaspoon ground turmeric
1/8 teaspoon cayenne, or to taste
1 ½ teaspoons salt, plus more for seasoning
1 pound firm tofu, cut into triangles, ¼ -inch thick
1 cup unsweetened coconut milk
1 teaspoon lemon juice
1 tablespoon chopped cilantro, plus more for garnish
¼ teaspoon freshly ground black pepper
Method:
Heat the ghee in medium saucepot over medium-high heat. When the ghee is melted, add the onion and cook until tender and lightly caramelized, stirring occasionally, 5 minutes. Add the garlic and Serrano chili and cook until fragrant, stirring, about 20 seconds. Add the tomatoes and spices and 1 teaspoon of the salt, stir to mix well, and simmer until it is slightly reduced, 1 to 2 minutes. Add the tofu and coconut milk and simmer until slightly thickened, for another 5 minutes. Stir in the lemon juice, cilantro, ½ teaspoon salt and the black pepper. Garnish with cilantro and serve immediately.
Yield: 4 appetizer servings
Elliott