Cathe Olson from Arroyo Grande, CA, came up with this very flavorful vegetarian main dish. You can use your favorite curry powder – either mild or hot.
Ingredients 2 teaspoons olive oil
1 medium onion, chopped
1 package (12 or 16 ounces)
fresh firm tofu, cut in ½-inch cubes
1 large sweet potato or two large red potatoes, peeled and cut in ½ inch cubes
1 clove garlic, minced
1 jalapeno or Serrano chili, minced (seeds and membranes removed)
2 tablespoons peeled and minced fresh ginger
1 teaspoon curry powder
Pinch ground cinnamon
1 3/4 cups vegetable stock
½ cup light coconut milk
½ teaspoon sea salt
1 medium head cauliflower, broken into florets
1 can (15 ounces) diced tomatoes
1 container (5 ounces) baby spinach, rinsed and drained
1 tablespoon miso¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
Instructions In large saucepot over medium-high heat, heat olive oil. Add onion and tofu and cook, stirring occasionally until tofu is golden and onions are translucent, about 5 to 7 minutes. Stir in potato, garlic, chili, ginger, curry powder and cinnamon. Cook 2 to 3 minutes. Stir in stock, coconut milk, salt, then add cauliflower. Heat to boiling, then reduce heat, cover and simmer until potatoes are tender, about 15 minutes. Stir in tomatoes and spinach and simmer 5 minutes. Remove from heat. In small bowl, blend miso with a few tablespoons of the curry broth until smooth. Stir into vegetable mixture. Sprinkle with cilantro and peppermint. Serve as is or over rice.
Notes Makes 6 to 8 servings
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