Recipe: Vegan Indhai Curry

The name of this recipe is a play on words, taking influences from both Indian and Thai cuisine, to create a delicious vegan curry that tastes great for a Sabbath lunch with rice, a tomato salad, and grape juice.

   1 large onion, diced or chopped
   3 cloves fresh garlic, diced
   Extra-virgin olive oil
   1 block extra firm tofu, cubed
   Curry powder
   Cinnamon
   Ginger
   Turmeric

   1/4 head green cabbage, shredded
   1 zucchini, thinly sliced
   1/2 head cauliflower
   Extra-virgin olive oil
   Salt to taste

   1 tin coconut milk (Thai Kitchen, regular)
   Fresh cilantro, chopped


Fry the onion and garlic in the olive oil for a couple of minutes, add the tofu and the spices and fry for several more minutes. Place in a bowl and put to the side. Fry the vegetables in olive oil until the cabbage is beginning to wilt and the zucchini is soft. Salt to taste and add the tofu mixture back in. Pour in the coconut milk, stir well, and simmer for a few more minutes until the cauliflower is beginning to soften. Sprinkle the chopped cilantro on top. Serve with steamed white basmati rice, a simple tomato salad made with chopped tomatoes and olive oil and diced onions and salt to taste, and pasteurized Concord grape juice from Trader Joe's. Ummmmmmm!