Tofu curry

Easy to make --I used some left over chunky vegetable soup (see here) to make this. Serve on rice.

1 block of Tofu

Veggies from soup (here) or cooked eggplant, potatoes, carrots, string-beans, cauliflower , zucchini, summer squash and green pepper in nice chunks.

1 onion

1 can coconut milk (light) around 15 ounces

1 tsp fresh ginger

1 tsp garlic minced

1/2 teas sugar

1-2 tsp chili paste

1/4 cup basil

1-2 tsp turmeric

1 tsp cumin

1 tsp coriander

1/2 tsp mustard seed (I just used a pinch or so of ground mustard)

a pinch of curry powder

grated lime and a bit of the juice to taste

salt and pepper

olive oil

1-2 tab cornstarch

cashews and or peanuts

I sauteed the tofu in a non-stick ceramic pan until browned. Remove and set aside.. Add a bit of oil to pan and place seasonings (garlic, ginger, sugar, chili paste, turmeric, cumin, coriander, mustard, curry --heat it up. Add the chopped onion and simmer till soft (can add a little coconut milk while you do this.

Add the rest of coconut milk (and if using the left over soup add some broth from the soup. Add the veggies and lime and basil and salt and pepper all to taste and add the tofu. You can thicken it if needed by making a paste with the cornstarch and a bit of the broth. Add this to the rest of the mixture and heat to thicken. Add cashews and or peanuts of desired and serve on rice.