The Curry in Me Is the Curry in You

For a blog about food and '90s music we really took a long time to get to the Smashing Pumpkins, huh? I first heard the Smashing Pumpkins as a teenager and was totally in love. Those dreamy sounds, that screaming, that super cool bassist? It was the complete formula. I tried so, so hard to copy D'arcy Wretzky's style and failed miserably every time. I just couldn't get my hair to that bleached beyond bleach-white and my skin was too pimply to be considered sallow and maudlin.

Choices were made that day. Shirt choices. 

If you, too, enjoyed D'arcy's look heed my warning and DO NOT google image search her or you will see the most tragic lip injections this side of Lisa Rinna. She was also arrested for letting her horses run wild? Who knew!

Anywho. Every week I feed 4 people breakfast, lunch, dinner, and two snacks. That's 140 meals per week. Sure, we eat out sometimes, but not more than one meal per week. It gets more than a little boring trying to come up with new and innovative meals 140 times per week, so I've gotten into the habit of themed nights and meals. Breakfast for dinner on Tuesday, Pizza on Friday, Pasta on Thursday, and rice on Monday. That's where this curry comes in. You'll need:

• 1 cup uncooked brown rice 
• 1 cup of cubed potatoes (red work well)
• 1 can light coconut milk
• 3 tablespoons red curry past
• 1 cube Not-Chick'n Natural Bouillon Cubes (or whatever you like)
• 1 medium chopped red pepper
• 2 cups chopped broccoli
• 2 medium carrots, chopped
• 1 small onion
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1/2 package of extra firm tofu, drained and cubed

Cook your rice however you like and put it aside.

Meanwhile, prep all your ingredients. Fry up the ginger, garlic, and onion until it all smells amazing. Add all the other veggies and sautee until they soften a bit, about 5 minutes. Add in the curry paste and season with a little salt and pepper. Add the tofu and the can of coconut milk and the bouillon cube and bring to a boil. Cover and simmer for 10-15 minutes. Add some water if you like a thinner consistency and don't be afraid to add more curry paste.

Serve over rice with hot sauce, lime juice, cilantro, peanuts -- whatever you like! 

The veggies used here were just the ones I had on hand, but whatever you've got will work fine. Snow peas would be excellent. I served this with some edamame beans on the side for extra health units. 

This made 4 generous servings and the leftovers were excellent. 

Shrimp would be really, really good with this. Alas, despite all my rage I am still just a veg in a cage.