As I was preparing this curry, I realized that almost all of the ingredients were white: Tofu, cauliflower, potato, onion, garlic, coconut milk. Yes, I used green curry paste, but I still planned to call this dish “White Curry.” When I realized I wanted a little more heat, I added jalapeno, and it became a “White and Green Curry.” Because I used a prepared curry paste, this was a very fast dish to prepare. You can serve it over rice, and use your favorite curry condiments (Alan likes chutney and raisins, I just love avocado slices).
2 Tablespoons vegetable or olive oil
One small onion, chopped
3 garlic cloves, diced
One jalapeno pepper, seeded and diced (more to your taste)
One cup cauliflower florets, broken into bite size pieces
2 medium potatoes, chopped into bite size pieces
One can light coconut milk
One Tablespoon green curry paste (more to your taste)
One cup vegetable broth or white wine
One package firm or extra firm tofu, cubed
1/4 cup roasted, unsalted peanuts (optional)
White pepper and salt to taste
Cilantro (for garnish)
In a large skillet or soup pot, heat the oil over medium heat. Add the onion and garlic and cook until soft. Add the pepper, cauliflower, and potatoes and cook for two more minutes. Add the coconut milk, broth, and curry paste. Increase the temperature and bring to a boil, stirring frequently. Add the tofu and peanuts. Reduce heat and simmer until the sauce thickens and the potatoes are cooked. Serve with rice and garnish with cilantro.