Curry

Curry
Background

This is one of my favorite dishes that has a home with my family. The picture above is the second curry we ever made and we have made probably more than one-hundred since. It is a simple staple, full of flavor!

There are plenty of ways to customize this dish. Over the years, I've added other veggies like cauliflower and okra, but you can make this dish yours with your favorite toppings.

How to make my favorite curry:

Ingredients:

  • 1 cup dry rice
  • 2 cups broccoli florets
  • 2 yukon potatoes
  • 1 block extra firm tofu
  • 1/2 packet S&B curry (spiciness level of choice)

Servings: 2

Total time: 1 hour

  1. Cook the rice in the rice cooker (because that's the best way to cook it)
  2. Drain the tofu block in a towel for 30 minutes (slice in half for faster draining only 15 minutes)
  3. Set a pot to boil. Chop broccoli into desired size, rinse, and place in steamer basket over boiling water. Cover and let boil until desired firmness (doesn't take long)
  4. As the broccoli is boiling, peel the potatoes. Cut each potato into four pieces longways, then across at about 1-inch spacing
  5. Next cut the tofu into preferred size (mine is an 8 x 4 grid on each piece, yeilding 64 pieces total). Toss them in the air-fryer for 15 minutes at 370°, flipping every 5 minutes. Alternatively you can fry on stove top
  6. After the broccoli is done, transfer to a cutting board or plate and reuse the steaming water for the potatoes, cooking until desired softness
  7. Finally, after the potatoes are done cooking, replace the water in the pot with drinking water and toss in your curry blocks. Cook until disolved, whisking as needed. Start with a small amount of water and build up. You don't want liquidy sauce
  8. Put everything together into your bowl and pour the sauce. Enjoy!