This curry is mild and a little sweet. If your Jalapeno isn't very hot you could spice up the dish with a little bit of cayenne. I love this curry because it is so fast and easy and I usually have all of the ingredients on hand.
Makes about 6 servings
1 C. Rice
(Prepare per direction on package. Should yield about 2 cups)
2 Tbsp. Ghee or Veggie or Olive Oil
(Ghee is not Vegan, so be sure to use oil if you are!)
1 Block of Extra Firm Tofu, Diced.
(I really love the WildWood brand high protein sprouted tofu. Be sure to check the
label if you're gluten free, as tofu can have wheat sneak attack!)
1 Onion Chopped
1 Large Carrot, Sliced
1 Large Green Bell Pepper, Chopped
1 Red or Green Jalapeno, Thinly Sliced
3 Roma Tomatoes Chopped
1/2 C. Cashews
2 Tsp. Curry Powder
1 Can Coconut Milk
Juice of 1 Lime
Salt to Taste
Prepare the rice per the instruction on the package. While the rice is cooking, heat the oil or ghee in a large flat pan over medium high heat. Add in the tofu and fry for 5 minutes, stirring every minute or so. Reduce the heat to medium and add in the onion, pepper, jalapeno, and carrots (if you like your veggies a little crunchier you can add the pepper and carrots when the onion just begins to turn translucent). When the onion is translucent, add in the curry powder and allow it to toast for 1 minute, stirring often. Add the cashews, salt, tomato, coconut milk and lime juice and stir until well mixed. Allow the mix to come to a boil, then reduce it to a simmer. Allow to simmer for at least 5 minutes before serving. You can serve the curry over the rice, or you can mix the rice right into the pan with the curry. I like the latter, as the rice soaks up all of the yummy flavor and I can taste the combination of the rice and curry to see if additional salt is needed.