This curry is creamy, full of flavor and very versatile. You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well. As long as you have some tofu, onion and ginger, you have a quick meal. The lovely aroma of Basmati brown rice is a beautiful compliment to this dish. So Enjoy!
My pan is large enough that I can sauté the tofu and the veggies together which save time.
I steam the veggies in the microwave at the same time. For this sauce I just used whatever veggies I had in my fridge: kale, zucchini and carrots.
It is quick and easy to blend the cream sauce and seasonings. You don’t want to add it to the pan until just when you are ready to eat, because it only needs to simmer for a a few minutes to thicken and heat through. I watch and stir it with my wooden spoon and as soon as it is ready I turn it off and cover with a lid while I dish up the rice or whatever grain I am using that day.
We usually dish it right out of the pan onto our plates.
Any leftover sauce can be frozen for a later date.
*These vegetables can be replaced with any vegetables of your choice: greens, peas, carrots, zucchini, etc.
**If you cannot tolerate the spiciness of curry powder, here is a mix that might work for you: 3/4 t. coriander and 1/2 t. each turmeric, cumin and Fenugreek.