Jamaican Vegetarian Curry
2 T Jamaican Curry Powder
1 T Coconut oil or oil of choice
1/2 C Onion chopped
3 cloves Garlic, chopped
1 inch chunk fresh Ginger, chopped
1/2 C Tomato chopped
1/2 C Carrots, chopped
1 C Greens of choice (we like Kale)
16 oz Tofu, cubed (optional, another alternative is chickpeas)
1 C Coconut Milk
Directions:
Heat Oil in pan over medium-high heat. Saute Onions until translucent, add Garlic, Ginger and Curry Powder. Stir and add a tiny more oil to make a thick paste. Keep stirring while adding the rest of the veggies. Add Coconut milk and stir. Let veggies simmer until tender then add Tofu/chickpeas to heat through. Serve with steamed rice or Jamaican dumplings.