Bok choy and tofu (or chickpea) curry

 

Dark green wilted bok choy leaves and tiny cubes of tofu sit on a bed of white rice with lashings of bright yellow sauce, served on a pottery dish.

Dad, Gary and I enjoyed tonight's curry which featured Rocky Ridge Farm's tender bok choy.  Aside from the cleaning of the greens, this was a very quick meal to throw together.

Kudos to Sweet as Honey for this Bok Choy Curry (Indian style) recipe:  https://www.sweetashoney.co/vegan-curry-recipe-bok-choy/

Substitution:  Used fennel seeds instead of fenugreek because the only fenugreek I could find was in capsules as a dietary supplement.

Added:  Baked 1" cubes of tofu during the preparation to add protein (drain, cube, 375 degrees for however long it takes you to cook). I think you could add a can of chickpeas instead.  

Served on:  White rice.

Omission:  Did not bother with the cilantro.

Change to cooking protocol:  Did not cook down the sauce in step 5 so we could have lots of sauce for the rice.

Important:  The finishing squirt from a fresh lemon wedge and a few red pepper flakes, presented at table for individual preference.  Also found we liked a dash of salt to brighten the flavor.

Portion size:  With the tofu and the rice, this served 3 hungry older adults.

- submitted by Jane Smith

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