Creamy Curried Veggies

One of my all time favourite cookbooks is How It All Vegan! by Tanya Barnard and Sarah Kramer. It’s among dozens of books I enjoy but don’t cook from as often as I would like. This past weekend I decided to start using recipes I haven’t tried and make use of my collection.

I modified the Creamy Curried Veggies recipe from How It All Vegan! and made a double batch that gave me some hearty lunches during this week at work.

• 1 large onion, minced
• 6-9 cloves of garlic, minced
• 3 large carrots, diced
• 2 tbsp olive oil
• 1 medium potato, minced
• 1 tbsp garam masala powder
• ½ tsp cumin
• ½ tsp turmeric
• pinch of chili powder
• 1 cup coconut milk
• 1 cup peas
• 3 tbsp soy sauce
• 1 block of tofu, cut into 1-2 cm (0.5 inch) cubes

1. If possible, use a food processor to cut the onion, garlic and potato even finer than minced.
2. In a large wok heated to medium-high, sauté onions, garlic, and carrots in half the oil until the onions become translucent.
3. Add potatoes, garam masala, cumin, tumeric, chili powder and stir often for 3 minutes.
4. Add the coconut milk, peas and soy sauce and simmer for 20 minutes on medium, stirring often.
5. In a frying pan, fry the tofu cubes in the remaining oil, rotating often, and cook until browned.
6. When the liquid has become thick, add the fried tofu and mix.
7. Serve over rice.