TOFU, GARBANZO BEANS AND MUSHROOMS CURRY
This curry had a few firsts for me. First time having/making tofu, first time using the French Indian Curry Jerk Marinade and first in my March Curry Series.
Ingredients
Tofu (extra firm)
Mushrooms
1 can garbanzo beans
2 cans coconut milk
avocado oil
peppers
green onions
thyme -garlic
allspice
fresh ginger (thumb piece)
2 tsp Booyah Jamaican Seasoning
2 tbsp French Indian curry jerk marinade
Directions
- Prep veggies and Tofu
- sear Tofu and Season with 1 tsp or more of the booyah dry Seasoning
- Add coconut milk to the Dutch oven (the creamier the better)
- add ginger to curry
- remove Tofu from the searing pan to not overcook
- add curry Marinade to coconut milk and continue to cook uncovered for about 15 minutes.
- add fresh herbs and spices and let simmer on medium for 10 minutes
- add beans, and vegetables and let cook together for 10 minutes
- add Tofu and cook on medium heat for 5 minutes, then remove from heat.
- let simmer in the pot for 10 minutes and serve over rice. Try it and let me know what you think.
