I am finding that my latest quest in the kitchen is to create dishes not only nourishing and disease fighting but the ones that a whole family will eat and love. In hopes of helping my daughter broaden her palette and be open to trying new ingredients Briana and I have been spending a lot of time creating dinners together. There is pride in finding your child share the same passions. I love teaching her how to use a knife, peel vegetables and help me prep the food, even when at first it might be foreign and grotesque to her. I got a good laugh out of watching her roll meatballs. The texture of the lamb made her squirm but she quickly got used to it. The best part of cooking with a child is sharing the excitement when the entire dinner is cooked and served. I can already tell that cooking will become a passion of hers one day.
Today I want to share a delicious vegetarian recipe with you that will leave you full and satisfied. This simple curry sauce took me 10 minutes to prepare and the entire dish was done in less than 30 minutes. It’s delicious on its own, over rice or with naan bread. For those of you interested in making it a non vegetarian dish I suggest adding shrimp or chicken breast.
- 1 small eggplant, cubed
- 1 package firm tofu, pat dry, cubed into 2 inch pieces
- ½ head cauliflower, cut into florets
- 1 bunch cilantro, chopped
- 1 jalapeño, chopped
- 1 shallot, chopped
- 4 garlic cloves, smashed and chopped
- 1 tbsp red thai chili paste
- 1 tbsp lime juice
- 1 tbsp ginger, chopped
- 1 tbsp tomato paste
- 1 tbsp light brown sugar
- 1 tsp cumin
- 1 tsp turmeric
- 1 can 14.5 oz light coconut milk
- Heat olive oil in a large skillet, add tofu avoiding overcrowding and fry a few minutes on each side. Tofu will get a light golden color.
- To make the curry sauce place all the ingredients from cilantro to turmeric into a blender and pulse until the mixture forms a paste.
- Add coconut milk and process until smooth. Transfer to a saucepan and simmer for 10 minutes over medium low heat.
- Add eggplant and cauliflower. Simmer another 10 minutes.
- Gently fold in tofu. Turn off the heat. Serve over rice, with naan bread or as is.