Recipe: Stuffed Curry

I always say that coconut milk covers a multitude of sins. You can add it to a simple pot of boiled vegetables and they will have instant flavour and taste that weren't there before. This recipe is a version of the different types of curry I make once a week or so. No curry is ever the same!

   1 large sweet onion, diced
   Olive oil to fry
   Dash of cayenne pepper
   Salt to taste
   Sprinkles of curry powder, turmeric, cumin, and coriander
   9 medium red potatoes, cut half cross-wise, then in quarters
   3 medium carrots, diced
   Sausage water or broth   5-7 garlic cloves, sliced
   1/2 cauliflower head, cut into florets
   1 medium yellow squash, sliced
   1 tub of extra firm tofu (I like the Trader Joe's brand), large cubes
   4 Big Franks, sliced
   1 tin coconut milk (Thai Kitchen or Natural Value)

Fry the onion in the olive oil for about 5 minutes, stirring constantly, until it is translucent. Add the spices and salt, stir well, then add the potatoes and carrots. Stir well for about a minute, add broth (I used the water from the Big Franks tin), place a lid and simmer on high until the potatoes are about 5-7 minutes from being cooked. Add the cauliflower florets, the squash, the tofu cubes, and the Big Franks. Simmer with the lid off (to reduce the liquid) until the potatoes are done. The cauliflower should not be mushy. Turn the heat off and add the coconut milk. Stir thoroughly. Serve with white basmati rice.