Here’s another recipe suitable for meatless Mondays! I call it my Curry In a Sort of Hurry because I started out rushed as Kelvin had told me we needed to head to church to fix something (he’s IT Dept Head so it’s his job), and I had maybe an hour and a bit to cook and eat. It became sort of a hurry after Kelvin was able to troubleshoot over the phone and fixed the problem. Because of this, I was able to let the curry cook and thicken up before serving. If you’re rushed for time, you just might not have a thick goopy curry, and more of a runny one. Also don’t feel constricted to my veg list and go with what you like because this was all I had in my fridge. Here’s what I used:
Curry for 2
- 1 pkg extra firm tofu
- 1/3 of a pack of Glico curry brick
- about 3/4 cup milk
- about 1/2 cup water
- 2 cloves garlic
- 1/2 cup diced onions
- 3/4 cup sliced leeks
- 1 cup diced potatoes
- handful mushrooms, sliced
- 1 parsnip diced
- 1 celery stalk
- 2 handfuls of spinach
- Sriracha sauce for added kick (optional)
- Slice up tofu into bite sized pieces and set aside.
- Heat up a tbsp or so of olive oil in a medium sized non-stick pot. Throw in onions, garlic, leeks, and potatoes and let it cook out until the onions go translucent.
- Add in all the other vegetables except the spinach (stir it in last because it cooks very quickly).
- Break in the curry brick and add water and milk. The measurements are approximate, you just need enough to cover the vegetables. The veg doesn’t need to be completely submerged in liquid, maybe just 1 cm shy of completely submerged. Bring the pot up to a boil and use your wooden spoon to break up the brick. Then turn the heat down to low-med and let the curry thicken up. Stir occasionally so it doesn’t stick/burn to the pot. Thicken to desired consistency.
- While the curry is thickening, get started on the tofu. Heat a medium non-stick pan with1 tbsp of olive oil on med-high heat. Throw in the tofu and crisp up both sides and set aside until curry is thickened.
Ready to eat! I decided to serve mine with quinoa but you could serve rice if you prefer that. I didn’t choose to put the tofu into the curry because I didn’t want the tofu to lose its crispy texture. Slather with as much or as little sriracha as you’d like. This will depend on how hot your curry was to begin with so taste as you go and add accordingly.
Thanks for stopping by and reading. Have a great day!