In my attempt to always give proper credit…I got the idea for this recipe from a post by www.theppk.com and altered to fit the vegetables we can get locally and my suggestion is that you do the same. I also use local herbs and spices but that’s super easy to do in Grenada since it is the “spice island!”
What you’ll need (vegetables):
-1 cup carrots (cut in 2 inch longstrips)
-1 cup eggplant (cut in half moon shapes)
-1 cup zucchini (cut in half moon shapes)
-6 Bok Choy leafs (stems & leafs chopped)
-4 Green Onions (chopped)
-12 oz. Tofu (optional)
-3 tbls. Sesame seeds (optional)
What you’ll need (for the curry):
-2 cups vegetable broth (I mix a sodium free bouillon cube with 2 cups water)
-2 tsp. cornstarch
-3/4 cup coconut milk
-2 tsp. curry powder
-2 1/2 tsp. fresh ginger (minced)
-1/4 tsp. cayenne
-1 tbls. Agave nectar (can substitute maple syrup)
-salt & pepper to taste
-First, the vegetables…In a medium/large skillet heat a splash of olive oil and sauté the carrots with the bok coy stems for about 1-2 minutes.
-Add the eggplant and zucchini, and sauté for another 2 minutes, then add the bok choy leafs and green onion- mix in and sauté about 1 minute.
-Remove vegetable mixture from heat and set aside in a bowl.
-Next, the tofu (if using)…Cut the tofu into 2-3 inch pieces. Sauté in a small amount of oil until browned on both sides. Remove from heat and set aside on a plate.
-Finally, the curry…In the same skillet sauté the minced ginger in a splash of olive oil for 2 minutes
-Stir in the veg. broth and corn starch
-Add the curry powder, cayenne, and agave nectar and stir to blend. Bring mixture to a boil then simmer for 5 minutes.
-Stir in the coconut milk and continue simmering for 1-2 minutes.
-Toss in the vegetables and stir to incorporate, place the tofu in the curry mixture. Turn off the heat, cover and let rest for 1 minute.
-Serve over Basmati Rice with toasted sesame seeds
*Feeds 4 Marty’s* (but probably more like 3 if you don’t use Tofu)
Happy Cooking & Eating!