Andy Harvey’s Coconut Curry

This recipe comes, thanks to Facebook, from a gradeschool friend. Made it last night for some friends and they all liked it. I’ll be making it again. Probably soon.

• 1/4 c olive oil
• 1 pkg extra firm tofu, cut into small cubes
• 1 lg onion, diced or thinly sliced
• 1/4 c brown sugar
• 2 or 3 bell peppers, diced or thinly sliced
• 2 or 3 carrots, diced or thinly sliced lengthwise
• 2 tbsp or so of soy sauce (I used Bragg’s Liquid Aminos)
• 2 tbsp or so or lime juice
• 1 can coconut milk
• 1/2 c curry powder
• dash of salt, pepper, coriander, cumin, turmeric, paprika, basil, ginger & cayenne
• brown rice

Saute the tofu on high in olive oil until golden brown, about 15-20 minutes. Add onions and saute until onions are clear. Add vegetables, soy sauce and lime juice and saute until carrots are tender. Add seasonings, mixing well. Add coconut milk and coook for 3-5 minutes. Serve over brown rice.