Unbutter Curry

Cook the rice according to the package instructions.

• ½ cup Basmati rice

Finely chop the onion, garlic, and ginger and put in a bowl. Dice the tofu.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)
• 3.5 oz Tofu

Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu until golden brown and remove from the pan.

• ½ tsp Canola oil

Heat the canola oil in the non-stick frying pan over medium heat. Fry the onions, garlic, and ginger until the onions turn translucent.

• ½ tsp Canola oil

Add the lemon juice, curry, chili, ground cumin, and bay leaf and fry for approx. 1 minute.

• ½ Lemon (~ 1 oz)
• 1 tsp Curry powder
• ½ tsp Crushed pepper
• ½ tsp Cumin, ground
• 1 Bay leaf (~ 0.1 oz)

Add the tomatoes and fry for approx. 3-4 minutes.

• 7.1 oz Tomatoes, diced, canned

Turn the heat to low. Stir in the coconut milk and let simmer for approx. 10 minutes stirring occasionally. Stir in the yogurt, garam masala, and cayenne pepper.

• 3 ⁠½ Tbsp Coconut milk
• 3 Tbsp Soy yogurt
• ½ tsp Garam masala
• ¼ tsp Cayenne pepper

Turn off the heat, add the tofu to the pan and warm with the residual heat. Season with salt and pepper.

• Salt
• Black pepper

Finely chop the chives. Serve the curry with the rice and top with the chives.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)

Enjoy your meal!