TOFU, GARBANZO BEANS AND MUSHROOMS CURRY
Achunchigan Lattore
Ingredients
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Tofu (extra firm)
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Mushrooms
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1 can garbanzo beans
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2 cans coconut milk
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avocado oil
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peppers
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green onions
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thyme -garlic
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allspice
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fresh ginger (thumb piece)
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2 tsp Booyah Jamaican Seasoning
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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.