tightwad tuesday- curry in a hurry

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Starting today, I’m going to be writing a post the 3rd Tuesday of every month which will focus on a tasty, healthy and inexpensive meal and also a breakdown of the cost per person. I feel that it is a good habit to be aware of how much we are spending to feed ourselves and our loved ones, even if it is not currently a concern. I also believe that frugal meal preparation is an enormous opportunity for creativity and new discoveries. Such excercises can teach us to appreciate and enjoy our food more, while at the same time learning to be less wasteful.

I made this curry to welcome home our house guests, who had just arrived after a long flight from a much warmer climate than our own. I figured that a steaming hot bowl of heart warming sustenance might take the edge off their long journey. This is a tofu and veggie version, though it would be just as good with chicken or fish. The entire cost for ingredients, including all spices and dried goods came to $10.63, though it is important to note that most of the purchases were not organic, except for the tofu and garlic. The meal ended up serving 6 of us, though the quantities are best for 4 generous entrees at $2.66 per person. Dealio!

Coconut Curry With Tofu & Vegetables (Served On Basmati Rice)

1 tbsp canola oil
½ onion, peeled and diced
½ head cauliflower, cut into florets
1 Japanese eggplant, large dice
1 orange bell pepper, cored and diced
2 medium yams, peeled and diced
4 cloves garlic, peeled and minced
2 tbsp grated fresh ginger
1 tbsp of your favourite curry paste
1 tsp dried curry spice

1 can coconut milk
300 ml cold water
3-4 pitted dates, roughly chopped
8 dried kaffir lime leaves
½ tsp salt

1 tbsp cornstarch
2 tbsp cold water
175 grams tofu (Pete’s Soyganic)
2 tbsp fresh basil, finely chopped
¼ cup fresh cilantro, roughly chopped
extra 2 tbsp fresh cilantro (for garnish)
3/4 c finely chopped cabbage (for garnish)

1 cup uncooked basmati rice (cooked according to package directions)

Bring large pot to medium heat. Add canola oil. Add onions, stirring until they are starting to become yellow and translucent. Next add the cauliflower. Cook for 3-4 minutes. Then add the eggplant and peppers. Cook for another 2-3 minutes. Using a wooden spoon, clear a space at the bottom of the pot. In this space add the curry paste, curry powder, garlic and ginger. Cook about 2 minutes, until aromatic. Next add the yams and stir constantly for 3-4 minutes. Now it is time to add the coconut milk, 300 ml of water, dates, lime leaves and salt. Cover with lid and bring to a boil. Reduce to a simmer and cook for 15 minutes.

Combine the cornstarch and 2 tbsp water in a small cup. Add to curry and stir constantly until thickened, about 2 minutes. Add basil and cilantro. Taste and adjust seasoning (salt). Simmer covered for another 5 minutes. Serve rice into soup bowls. Ladle curry on top. Garnish with fresh cilantro tossed with sliced cabbage.