Curry!

Hello Ladies and Gentlemen, yet another time!

Ever felt like: "Man, I really want to be able to curry heavier stuff!" Well, with that I can't help you... But what I can is provide a really tasty Curry-recipe. And who doesn't like curry...?!

Super-Special-Summer-Coconut-Curry

Ingredients (for 2 servings):

• 200g Smoked Tofu
• 2 small red paprikas
• 10cm of thick leek / 15cm of thin leek
• 2 carrots
• 200ml coconut cuisine/cream
• Salt, Curry, Rosemary, Cinnamon
• (Optional: Fresh mint-leaves)
• 1 cup of rice
• 2 cups of water
• some Soy/Coconutmilk
• some Oliveoil

Regarding the fresh mint-leaves: They're totally optional, so if you don't like mint or don't have access to fresh ones just skip them.

Other than that, I think this curry is very well suited for anyone who doesn't have tons of time to cook but tons of hunger. And the ingredients aren't hard to get either these days... Anyway, moving on.

Preparation:

Step #0:

Make rice! (thats what we need the water and rice for)

Step #1:

First thing on the to-do list, like most of time: make everything small! So cut the leek, cut the tofu, ... you know the drill. After a short period of hopefully not loosing any bodyparts you should have something like this in front of you:

Step #2:

The thing with tofu is, it loves getting special treatment. So we give it to him/her/thetofugender! Take out your pan (preferrably one big enough to make the curry in), oil it up and put your tofu-cubes in. Fry them until they show a nice brown crust all around. All the other igrendients have to wait because tofu is sooooo special you know!

And never forget that one piece of carrot that wants to be a tofu when it's big...

Step #3:

Once we've satisfied our tofus needs, we can add all the vegetables that were waiting on the plate. Just throw them all in. You might need to add a little extra oil, just a bit though! After about 3 more minutes of roasting, add a big lacing of your plant-based-milk. Then add some salt, some rosemary, a pinch of cinnamon and a whole lot of curry. Contrary to popular belief, I think adding too much curry is a thing only a handful of people on this planet are able to do unintended, so don't hold back, we're cooking a CURRY afterall. Don't add the mint yet! Stir a bit to spread all the spices and then add another lacing of milk.

Step #4:

We're almost done folks! Only two things left to do... First add the coconut cuisine/cream! Let it boil for a bit and whenever you feel you need more liquid add some milk. Once the carrots are soft enough for your tastes you add the torn mint-leaves, turn off the stove and stir for another minute. Done!

Now all you have to do is get a plate, get some rice, some "oh-so-yummy"-curry and feast away! I sure did after cooking this and I hope you will too...

As always when posting a recipe, I hope you people got hungry reading this and more importantly feel able to cook it with my explanations. If not please leave a comment so I can explain certain parts better as other people will then most likely have the same problem.

See y'all 'round!