By Fredrica Syren:
Curry is something I ate a lot growing up and now my family absolutely loves curries and any Indian food. We like yellow curry the best which technically I guess is more Thai than Indian but the balance between sweet and spicy is why we like it and the fact that you can add lots of vegetables to a curry.
- 2 yellow onions, diced
- 2 carrots, peeled and cut into coins
- 1 medium zucchini, cubed
- 1 block of extra firm tofu, drained and wrapped in a towel to remove water
- 1 Tbsp. coconut oil
- 2 tsp madras yellow curry powder (more if you want it spicier)
- 1 can coconut milk
- 1 cup vegetable stock
- 2 tsp agave
- Salt and pepper to taste
Heat coconut oil in a large pot on medium heat and sauté vegetables with curry powder for 2-3 minutes. Add coconut milk, broth, agave and cook covered for about 10 minutes. Add salt and pepper. Serve curry with basmati rice.
