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Categories:Viewed: 19 - Published at: 7 years ago
Ingredients
- 1 tablespoon oil
- 2 (12 ounce) extra firm tofu, cubed
- 1 small onion, chopped
- 1 garlic clove, chopped
- 13 -14 ounces coconut milk, canned
- 1 large zucchini, cubed
- 1 -2 teaspoon curry powder
- 1 dash curry powder, hot (more if you like heat)
- 1 dash cumin
- 1 dash nutmeg
Method
- Drain and dice tofu.
- Add tofu to hot oil in wok and saute, drain excess liquid and continue to saute to desired crispiness.
- Add chopped onion and garlic. Saute until soft.
- Add coconut milk and spices.
- Cut zucchini into bite size pieces and add to wok.
- Let everything cook for 7-10 minutes more, depending on desired doness of zucchini and thickness of sauce.
- I like serving millet as a side which takes 20 minutes to cook, so I time it with the curry to make sure everything is done at the same time!
