This was the dinner that happened last night. It consisted of a vegetarian curry dish, to please my non-seafood-atarian daughter, a salmon and some brown basmati rice for the rest of the family. The photo of the curry is not the most appealing as the tofu broke down more than I would have liked. But it was very GOOD!
This was the last bag of cauliflower from our garden that we froze. It’s also the end of the carrots and the cilantro sprinkled on top that I chop and put in the freezer is almost done. I love when we have planned the storage of our crops so well that we are running out just about the time the new crops will appear.
The brown basmati was a simple affair, steamed rice with a pinch of cardamom and toasted cumin seed thrown in. The salmon was super easy also. Just grilled with some black pepper, dill, and a hearty squeeze of lemon!
I love my little Weber Baby Q grill. So many ways to use it and it travels easily.
Another yummy Dukan meal for PV days….with leftover salmon for lunch today!
Here’s the recipe for Tofu Curry with Cauliflower:
1 onion, garlic…lots 🙂 4 to 5 carrots, about a pound of cauliflower fresh or frozen, 1 block of tofu, a splash of good soy/tamari sauce, coconut milk or coconut manna ( if using the manna, you’ll need to add water I used about 1/2c), red curry paste a pinch of turmeric, a healthy sprinkling of cilantro, a squeeze of fresh lemon.
In a large pot cook onion until beginning to soften, add garlic and continue cooking but do not brown the garlic as that gives the dish a bitterness. Add the carrots and coconut milk/manna+water. Allow to simmer for about 5 minutes. Add cubed tofu, soy or tamari, red curry paste. Cover an simmer on low 10-15 minutes. Stir to combine. Remove from heat garnish with cilantro and a good squeeze of lemon. Super easy and delicious. Enjoy.
Weigh in today 152.8# steadily downward it goes.