Coconut curry is simple to make using veggies you have on hand, and it makes a large batch that can last all week. This recipe is a staple in my house for busy work weeks filled with late rehearsals.
All you need is:
1 Can Diced Tomatoes
1 Can Coconut Milk
Curry seasoning, Salt and Pepper to taste (y'all know I don't measure)
Garlic (be sure to smash the garlic first to release the anti-viral properties)
Tofu
Veggies of choice (celery, mushroom asparagus, broccoli, carrots, etc...be generous, the more veggies the better)
Combine everything in a dutch oven and let simmer
Serve over rice and garnish with fresh parsley
