VEEG

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....

I double this when I make it. I have made it twice now.  I freeze some of it.  It is a great meal to make when you are in a hurry.  You can cook some lentils and just add the sauce to it.  Or you can get all fancy and add vegetables to the mix.  I have made it both ways now and I think my favorite is just with the lentils.  I have spread it on toast, yes, seriously I have (on more that one occassion). It's awesome that way. VINDALOO SAUCE 2 teaspoons black peppercorns 2 tablespoon white peppercorns 1 teaspoon whole cloves 4 teaspoon coriander seeds 2 tablespoon yellow mustard seeds 2 tablespoon brown mustard seeds 1/2 teaspoon turmeric 2 teaspoon fennel seeds (reduce or omit if you are not a fan) 2 guajillo chilies 4 cloves garlic 1 thumb-sized piece fresh ginger, mince 1 teaspoon sea salt 6 tablespoon vegetable oil 4 tablespoon cider vinegar 1 can tomato paste (4 ounces) 2 tablespoon Tamarind paste Toast the spices in a dry pan, ...