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Coconut Curried Tofu with Green Beans and Coconut Rice
I changed the recipe, but it was a great starting point. I used coconut curry marinated tempe cooked first in olive oil. Then I took that out of the pan and added large cut onion pieces and cooked those for a little while while steaming green beans, chunks of carrot and just 1/8 of a green bell pepper. I used about one cup of coconut milk and more than doubled the curry. I also used about1/4 tsp of garlic powder, 1/4 tsp-1/2 tsp of cumin and a pinch of red chili powder. I let that simmer for a while and served it over rice. YUM, YUM!!!
8 users found this review helpful
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Reviewed On:
Mar. 2, 2010
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