I’ve been intending to make a curry dish for quite some time now and I was at The Wedge Co-op today (cool place by the way-many fresh prepared vegan items for sale) and found a jar of Bombay Curry Simmer Sauce by Ethnic Gourmet. Excellent! So I kind of did an improv dish and it worked out quite well.
Ingredients (makes about 4 servings)
- 16 oz jar Bombay Curry Simmer Sauce
- 2 C (dry) couscous
- 8 oz extra firm tofu
- 12 oz green beans
- 1/2 a red bell pepper sliced
- 8 oz carrots coins
- a slice of red onion
- leaf or two of fresh basil for seasoning
- clove garlic pressed
Empty jar of curry sauce into large skillet or wok. Add 8 oz water. Chop up tofu into cubes and add to curry sauce. Add the remaining ingredients (excluding couscous) stir, cover and let simmer for about 15 minutes (can cook for longer on medium low heat). In the meantime, prepare the couscous.
When couscous and curry are done, put couscous onto plate and cover with curry sauce. And eat! The Curry Simmer Sauce is a little spicy, but not overly so. And I’m a total wimp when it comes to spice, so if I can eat it, it must be pretty mild.
