Banana-Tofu Curry

Adapted from a recipe I found at the Recipe Cottage.

Servings: 4-6

Ingredients

1 tbs. light cooking oil
1 small-medium onion, coarsely chopped
2 tbs. ginger, minced or grated

2 tbs. curry powder
1 tsp. cumin
3/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne

1 can coconut milk
1/4 cup dried shredded coconut
1/2 cup raisins

1 package extra firm tofu, drained and cut into 3/4" cubes

3/4 cup frozen peas
1 14 oz. can garbanzo beans (chick peas)
(optional) 1/4 cup cashews

3 large or 4 medium bananas, split and cut into chunks

Instructions

Saute the ginger and onion in oil over medium to low heat in a large saucepan or dutch oven. When the onions a glassy appearance, add the spices and cook for 2-3 minutes longer.

Add the coconut milk, coconut and raisins. Raise heat to medium-high and bring the mixture to a boil. Add the tofu and simmer over low heat for 10-15 minutes.

Add the peas, chickpeas and nuts. Keep simmering for 5-10 minutes.

Add the bananas and cook for about 5 more minutes until everything is evenly heated.

Serve over rice or couscous, with a side of nuts, raisins, and Major Grey mango chutney.

An alternate form of preparation would be to marinate the tofu in coconut milk, coconut, raisins, nuts and spices for 20-30 minutes before adding it to the saucepan.

Kate HANRATTY <kate@bic.mni.mcgill.ca>
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