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Contributed By: ixcillint
me

Vegetarian Curry

Ingredients

Three Tablespoons of fresh ginger - minced or julienned

2 Tbls Olive Oil

Bunch of cilantro chopped/shredded

1 package Frozen snap peas

1 package Firm tofu

1/2 package Or whole package of baby spinach

6 cloves Garlic (pressed/minced)

1-2 Limes or lemon to taste

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

5 cloves

1/4 tsp Ground cardamom

1/8 tsp Nutmeg

1 Cinnamon stick

1 can Coconut milk

1 Green onion bunch chopped

Fresh chili peppers to taste

Curry paste / powder or Tumeric.. whatever you like

Dash of MSG

Salt

Preparation

Heat Olive oil

Add mustard seeds until they pop

Add cumin seeds, cloves, cinnamon

Add ginger

Add onion

Add chilies

Add cardmom

Add garlic

Add curry paste / powder

Wait a couple of minutes

Add tofu (cubed)

Mix everything so the tofu is nice and coated.

Wait five minutes

Add frozen snap peas (be gentle when stirring them later on)

Cover and wait 5 minutes

Add coconut milk

Add spinach

Add cilantro

Add salt to taste

Add MSG

Add lime to taste

Cook's Notes

You don't want it to cook too much once the coconut milk and lime and cilantro are in .. so those flavors are better preserved. You also want to make sure the onions and ginger are nice and browned. You want to be careful when stirring the tofu and snap peas.. they are delicate. If you use fresh snap peas, they need very little time to cook.

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