Tiki Masala Curry

Tiki Masala Curry

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1 c cubed organic non GMO tofu 

1 c diced Japanese Eggplant

1 c diced Potato

2 c Green Beans 

2 tbsp yellow curry 

2 tbsp tiki masala spice 

1 tbsp cumin

1 tspn black pepper

16 oz Vegetable Stock (add more if needed) 

4 oz Coconut Milk

1 tsp Chili Oil (to taste) or 1 minced Habanero Pepper

(Optional - dash sea salt)

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Add Chili Oil, Green Beans, Eggplant, Potato and All spices to the bottom of the pot.  Sauté until eggplant starts to sweat. If you do not want to use oil, put an inch of vegetable stock or water in the bottom of the pot, bring to a boil then add veggies and this will steam fry the veggies without oil.

Add Vegetable Stock and Coconut Milk and bring to boil, then lower to a simmer and add tofu. Cover for 2 minutes then stir and serve. 

Serve with brown rice! 

This recipe should take 20 minutes to make! It's nutritious and delicious!