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Wednesday: Curry In a Hurry

I’m using tofu tonight but this recipe works well with shrimp or diced chicken just as well. This is not an “in your face” curry so it's a good one for tender tastebuds. Full disclosure, I used frozen nuker rice. Just keepin’ it real!
Serves: 4     Prep: 15     Cooking: 20


For the Curry
3 tablespoons vegetable oil
2 yellow onions, sliced
1 carrot, peeled and sliced thin
2 cloves garlic, minced
1 ½ teaspoons freshly grated ginger or 1 teaspoon dried ground
1  (13-15 oz) can coconut milk
2 teaspoons brown sugar
1 teaspoon kosher salt
3 tablespoons curry powder
2 cups, broccoli florets, cut small
1 cup cauliflower florets
6 oz extra firm tofu, cut into 1” cubes
1 teaspoon sesame seeds
1 green onion, sliced thin For the Rice
1 cup jasmine rice
½ teaspoon salt


Prep Opportunity
Place the tofu flat on cutting board. Slice into 8 squares by slicing lengthwise into 4 equal pieces, then down the middle once. Place on doubled layers of paper towels and cover with three more layers. Place on a baking sheet, cover with a cutting board and a weight (can of beans) on top. Let tofu drain until towels are soaked, at least 10 minutes. Wrap tightly or place in an airtight container and refrigerate until ready to use.
Bring 3 cups of water to a boil in a saucepan with a tight fitting lid.
Stir in rice and salt.
Return to a simmer, cover and cook for 20 minutes.
Heat oli in a large saucepan over medium heat.
Add onions and sauté until softened – 5 minutes.
Add carrot, garlic and ginger. Sauté another 3 minutes more.
Add coconut milk, brown sugar, salt and curry powder.
Increase heat to medium high and bring to a boil.
Meanwhile, cut the tofu into 1” cubes.
Add broccoli, cauliflower and tofu, reduce heat to medium low and simmer, uncovered for 5-7 minutes or until the veggies are almost tender.
Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, fluff the grains with a fork.
Taste the sauce and season with salt.