Mulligatawny Style Curry
I have a curry addiction, I’ll admit it – it’s totally true. I love the spice, both the heat and the flavor, and the fact that it warms me up on even the coldest day. With the Siberian Vortex currently coming down on the Mid-Atlantic a bit of heat and spice is very much needed and appreciated. Still in shock over how low the temperatures have been and are going to be, just totally ridiculous especially since I’m technically in the south. Anyway, enough about the weather cuz it’s time to time to focus on the curry. I can’t remember the first time I had mulligatawny stew but it had to be years ago as it involved chicken. Which is why I set out to create a vegan version, no chicken involved!
1 tbsp vegetable oil
3 shallots, diced
1 green pepper, diced
1 carrot, diced
1 tbsp curry powder
1/4 tsp cayenne powder
16 oz tofu, well pressed and cubed
1 pink lady apple, diced
4 cups vegetable stock
1/2 cup coconut milk greek yogurt
1/4 cup golden raisins
- Heat the oil in a dutch oven then add the shallots, green pepper, and carrot. Cook for 5-7 minutes, then stir in the curry powder and cook for an additional minute before adding the tofu. Continue cooking the tofu until golden on all sides.
- Add the apple along with vegetable stock and bring to a boil. Turn heat to low then simmer for 25 minutes before stirring in the greek yogurt and the golden raisins. Cook for a final 5 minutes then Serve and Enjoy!
For dinner we enjoyed the stew as is, while I added lentils the next day in order to make it go a bit further. For those who don’t want all the spice feel free to drop the cayenne powder – or switch for something milder. Whatever works best for you!