Urban Herbivore's Coconut Curry
  • 2 tbsp coconut oil
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ cup diced carrot
  • 1 tbsp crushed garlic
  • 2 tbsp minced fresh ginger
  • 3 cups cubed sweet potato
  • 2 cups cubed potato
  • ½ cup diced pineapple
  • ¼ cup (or to taste) of curry powder or curry paste of your choice (Urban Herbivore uses their own fresh ground spice mix containing cumin, coriander, turmeric, cardamom, clove, fennel, mustard seed, salt, and pepper)
  • 1 cup water
  • ¼ cup orange juice
  • 2 large cans crushed tomato (enough to just cover the potato cubes in pot)
  • 1 can coconut milk
  • 2 packages organic tofu – cut into cubes or strips (can use firm or soft depending on your preference) (Urban Herbivore: prepare theirs separately by coating tofu slices in tamari and oil and roasting in the oven)
  1. Cut 2 packages of tofu into strips, toss in coconut oil and tamari and bake in preheated oven at 375F for about an hour until crispy and browned.
  2. As tofu is roasting, add 2 tbsp of coconut oil to large soup pot on medium heat and sauté onion, celery, carrot, garlic, and ginger until soft and fragrant.
  3. Add, sweet potato, potato, pineapple, curry powder, water, orange juice and enough crushed tomato to just cover the potato cubes
  4. Simmer on medium heat, stirring often, until potatoes are tender, then turn off heat.
  5. Add coconut milk, baked tofu and stir until well combined. Salt to taste.
Recipe by Kimdeon.com at http://kimdeon.com/eat-some-good-guide/hearty-vegan-coconut-curry-healthy-recipe/