I approach food | cooking | creation with an adventurous spirit.  Traveling is one of my other loves and by the time you read this post, I will be in the island of  Trinidad and Tobago .  While Trinidad is heavily influenced by African culture, it is also, (I would venture to say) equally influenced by Indian culture due to an immigration wave in the mid 1800′s that lasted well into the last century.  As you can see by this month’s Naturi Beauty: Djinisa from Trinidad, Indian culture is lively, colorful, flavorful and spirit-filled just like this dish!

For all my vegan/vegetarian heads I chose to use tofu (although you can easily replace this with chicken *shout out to the Flexitarians*).  As usual, the Naturi Beauty kitchen considered your lifestyle and your taste buds and created a simple dish that takes less than 20 minutes to prepare *at least in my kitchen lol*

Thanks to Marlene over at Obsidian Eye Photography for the beautiful shot of my yummmyliciousness!

Tofu Curry with Coconut Milk & Cilantro

• 1 cup frozen peas
• 1 lb firm tofu
• 1 TB canola oil
• 1 TB cumin
• 3 cloves garlic (minced)
• 1 small green chilli (chopped and seeded)
• 3/4 pound ripe tomatoes (chopped)
• 1 TB mild curry powder
• 2 tsp ground turmeric
• 1/4 cup coconut milk
• a bunch of cilantro (coriander) chopped

1. Press and Drain Tofu
2. Cut Tofu in 1/2 inch cubes
3. Heat (med-high heat) oil in large skillet.
4. Add cumin and curry. Sautee in oil until fragrant
5. Add tofu and brown on all sides (about 5 minutes)
6. Add tomatoes, curry and turmeric.  Cook until tomatoes begin to release juices and stir frequently.  Taste and Add more spice if necessary
7. Add peas and coriander. Combine all ingredients in skillet
8. Add coconut milk and simmer for about 3-5 minutes
9. Serve with Naan or Basmati Rice…YUMMMMMMMMMMMM!