Green Bean and Tofu Curry

Not the prettiest pictures but I needed to capture this recipe and save it. We all loved it. So creamy and delicious and we all knew it was a keeper. A definite need to repeat the recipe. Matter of fact I cooked up some green beans from the Farmers market yesterday...

Green Bean and Tofu Curry
I had a lot of fun creating this recipe. I had some of my fire roasted salsa in the fridge. If you do not have salsa handy, use a little tomato paste mixed with water.

2 tablespoons coconut oil or any mild oil
1/2 cup salsa
1 cup onion
3 cups green beans
1 1/2 teaspoons Balti Seasoning*
1/2 cup roasted Anaheim chilies or similar style chilies
1 can coconut milk
1/2 cup water
slurry:
1 tablespoon of corn starch mixed with 1 tablespoon of water

Press tofu, at least for 30 minutes. Cut into bite sized cubes.

Boil green beans until tender. Cool to stop cooking process if you are not going to add the green beans right away. Drain completely.

Saute onion in oil until translucent. Add Balti seasoning. Add in salsa and green chilies. Add coconut milk. Stir until completely incorporated. Add tofu and cook until heated through, about ten minutes. Add in green beans. Mix in corn starch slurry. Cook one minute more and sprinkle on pistachios. Serve with rice.

*You can add any kind of curry seasoning you like but obviously the taste will be different. If you would like to get an idea of what this spice is like, these are the ingredients that are in the spice mix from Penzeys.

BALTI season ingredients from Penzey's (I added the other names of some of the ingredients in parentheses)

coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (Nigella seeds), ajwain (Caraway), star anise, black cardamom, cilantro, anise seed and bay leaf.

Comments

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