oh baby curry

ingredients:

garbanzo beans, 3 cups
coconut milk, 20 oz
tofu, 1 extra firm block
red bell peppers, 2
onion, 1 large
whole roasted unsalted cashews, 1 cup
garlic, 2 cloves
ginger root

pinch of cinnamon
pinch of garam masala
pinch of cardamom
pinch of coriander
pinch of curry powder

red curry paste

basmati rice, 2 cups


directions:

heat oil in large saucepan. add spices.
chop up ginger into thin slivers.
slice the pepper and onion into narrow sections.
simmer garlic, onions and ginger in pan until the onion is translucent.
add red pepper.
add garbanzo beans.
let it all simmer while you take care of other business, i.e., tofu:

tofu:

pour 1/2 cup vegetable oil in small pot.
cut tofu into neat little rectangles.
once the oil is at boiling point, drop the tofu into the pot and cover.
shake pot occasionally to keep tofu from sticking.


don't forget the rice. take care of this towards the end of the curry process.
1 cup rice to 2 cups water. cook until fluffy.


back to the curry.
everything is simmering nicely and it smells divine.

pour in the coconut milk. stir the beans, peppers, and onions into the milk.
add a pinch more of each spice.
add 2 tbsp. red curry paste. stir thoroughly.

once the tofu is firm, drain it of oil in a colander.
add tofu to curry.

allow the curry to sit on the stove on low for however long you can stand it. stir occasionally.
the longer it simmers, the more distinct the spices and flavors. curry is also amazing the day after its been cooked.


this recipe has no authority whatsoever.
it's just what i did last night. and it was damn good. this recipe should feed four to five people, if everyone has one to one and a half servings. if you are feeding ravenous young men, however, it will only barely satisfy two of them.




it was curry and movie night. we watched wendy and lucy, which was shot in portland, right near the house. i think it's an extremely important, relevant film. watch it!