Friday, December 9, 2011

Low-fat Ginger Coconut Curry



This is such a cozy dish- it's my Asian comfort food.  I like to make a pot of brown rice as well and add the coconut curry on top.  I hope you enjoy it.

Ingredients:
2 tablespoons olive oil
2 green onions chopped
3 cloves garlic crushed
1-tablespoon ginger minced
2/3 cup your favorite mushroom sliced (I like shiitake or portabella)
½ bag baby spinach (about 3 ounces)
½ cup chopped carrots (just throw them in the food processor)
1 pack extra firm tofu cut into 1/2-inch pieces
2-3 tablespoons fresh cilantro chopped
Dash of nutmeg
Red hot pepper flakes to taste
Salt to taste

For the curry: 
1 can light coconut milk
1 large tablespoon chili paste
2 tablespoons soy sauce
Your favorite curry powder to taste- I used 1-tablespoon
½-1 tablespoon brown sugar
1 heaping tablespoon fat-free Greek yogurt


Instructions:

First, in a separate bowl, combine coconut milk, chili paste, soy sauce, curry powder, and sugar.  You can adjust the flavor with the ingredients to your palate's liking now, but I recommend later.  Set this bowl aside.

Next, chop the green onion as seen below:







Now, add green onion, ginger and crushed garlic to skillet and sauté in olive oil:








Add your red-hot pepper flakes and mushrooms, continuing to sauté:





And your carrots, and spinach.....:






And finally your tofu:




After you have added your tofu, and sautéed for a few additional minutes, it's time to add your curry! 

Add the contents of the bowl you had set aside to the skillet with the tofu and veggies:




And add a dash of nutmeg:



Bring curry/tofu/veggie mixture to a boil and then reduce heat to low and simmer 10-15 min uncovered.

Add cilantro and stir:




And a heaping tablespoon of Greek yogurt and stir:



Simmer another 5 minutes (now is a great time to adjust any ingredients as you like- more Greek yogurt will make the dish creamier) and serve it up :-)  At this point, your home will be filled with the amazing aroma of ginger, garlic and coconut- heavenly.

PS- of course you can use any veggies as a substitute for the ones I used (snow peas, baby corn, cauliflower, bok choy, kale, celery, sprouts etc etc).  Have fun with this dish!


2 comments:

Veronica said...

I found this recipe the other night when I was home sick with the flu and needed healthy comfort food. This dish is delicious and exactly what I needed!

Solmaz Amirnazmi MD said...

Hope you're feeling better!