this version of a curry has exciting layers of texture and flavour.
ingredients:
1 large onion
coconut oil
2-3 carrots, sliced
1 big sweet potato, peeled and chopped
1 bell pepper, chopped
1 zucchini, chopped
1 block of tofu, chopped
few woodear mushrooms, soaked
cooked rice to serve (I prefer a black or red rice)
for the sauce:
2 cans coconut milk
2 tbsp tomato paste
3 tbsp thai curry spice mix
juice of 1 orange
1-2 tbsp mustard
salt & chili to taste
optional:
sesame seeds
cilantro
method:
add onion to a pot and stir generously in coconut oil until golden. add tomato paste and curry powder to activate the flavours.
quickly put in carrots, sweet potato, bell pepper, zucchini, tofu, and woodear mushrooms.
add coconut milk, spices & mustard. place the lid on and let simmer for at least 30 minutes.
serve over rice and top with drizzled orange juice, optionally sesame or cilantro.
