I was walking by an Indian restaurant the other day and aromas that wafted through the doors made my head spin. Must. Have. Curry. Now!
There are times when I like to make my own curry powder so I can get the flavors just right, but since I wanted something fast, I used a mix I found at an Indian market. It’s excellent.
This recipe is really simple to make. Instead of using coconut milk and oil to get body, I use cannellini beans and puree them with the vegetables before adding the tofu and baby kale. And if you’re not a fan of kale, baby spinach would add a more subtle flavor.
For those following Dr. Fuhrman’s Eat To Live program, this complies with the both the weight loss and life plans (if you leave out the salt).
Ingredients (serve 8 – 10)
2 packages extra firm tofu – cut into 1 inch cubes
1 5-ounce package baby kale or baby spinach
1 cup uncooked brown rice
2 medium tomatoes – roughly chopped
2 medium carrots – roughly chopped
1 medium sweet onion – roughly chopped
1 quart low-sodium vegetable broth
2 tablespoons curry powder
1 tablespoon minced garlic – I used a microplane to make a paste
1 tablespoon minced ginger – I used a microplace to make a paste
1 teaspoon salt
Directions
1. Place the rice in a sauce pan with 2 cups of water and a pinch of salt, bring to a boil, cover and reduce to simmer. Cook for 25 – 30 minutes until cooked and water is absorbed.
2. Place the tomatoes, carrots, onion, garlic, ginger, curry powder and broth in a large pot and bring to a boil. Reduce to simmer and cook for 20 minutes.
3. Place the soup, in batches, in a blender or food processor, or using an immersion blender, puree the soup until smooth.
4. Return to the pot and bring to a boil. Reduce to simmer and add the tofu and kale. Cook for 5 minutes. Add salt to taste.
5. Either mix the rice directly into the soup, or serve the rice on the side. Serve hot.
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