We make one curried vegetable dish every day at
Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, tomatoes, scallions, carrots, and beets. Sprinkle with the curry powder, red pepper flakes, salt, and pepper. Stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally, until the onions soften and the vegetables release some of their juices. Stir in the zucchini, coconut milk, water, mushrooms, and lime juice. Cover and continue cooking for 10 minutes, stirring occasionally, until the beets are just tender. Stir in the tofu and cilantro. Cook for 1 minute until the tofu is heated through. Serve over jasmine or other rice.
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