1. Before cooking, it's important to make sure you have everything you need, ready to go. Including opening canned items, measuring out spices, and prepping vegetables and proteins. For this course, I will be doing everything from start to finish, but if you're comfortable, feel free to do some of these things beforehand.
2. Start by filling a small sauce pot with 2 cups of water and begin bringing it to a boil. Once the heat is on, measure out 1 cup of rice and set aside for later.
3. Dice your Tofu into 1/2 inch cubes by slicing the block in half like a hamburger bun. Then cut each rectangle into quarters lengthwise, and into fifths width wise. You should end up with about 40 cubes of Tofu. Then, lay all your pieces onto a couple of paper towels to soak up the excess moisture until ready to use.
4. Cut the Zucchini by removing both ends, then cutting it into quarters lengthwise. Then cut those into 1/2 inch chunks that resemble rounded triangles. 5. Slice the peppers by removing the top, then pulling out the core and as many seeds as possible. slice the peppers in half length wise so you have 2 identical halves. Then, remove any of the remaining seeds and white strips, or pith, from the inside. Then cut the peppers into strips about 1/4 inch thick.
6. Slice the onion by removing the top, bottom, and thin outer layer. Then, slice the onion in half between the layers, but don't let the layers separate. Lay each half of the onion flat with the half-moon layers facing you and begin slicing from one side to the other into 1/8 inch slices.
7. By the time your vegetables have been cut, your water should be boiling. Add the rice and 1 tablespoon of oil to the water, turn the heat to low, and cover. The rice will take 5-10 mintues to cook, so keep an eye on it to make sure it doesn't run out of water and burn the rice. Once the water has been absorbed, remove from the heat and let it rest.
8. Heat a large Saute Pan or Wok over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, carefully add your Tofu, Zucchini, Peppers, and Onions to the pan .The excess moisture can cause it to splatter, so don't get too close. Continue cooking until the Tofu starts to form a golden crust and the veggies start to become soft, about 4-5 minutes. Be sure to stir every minute or so to prevent burning.
9. Once the vegetables are cooked, reduce the heat to medium and season them with 1 tablespoon Curry Powder, and Paprika, and 1 teaspoon Ground Ginger, Garlic Powder, and Salt. Stir it 9-10 times to mix the spices around the pan, cook for 1 minute, then pour the cans of Coconut Milk, Tomato Paste, and Juice from 2 Limes into the pan. Stir until the Coconut Milk is fully incorporated and you should have a smooth orange colored sauce.
10. Turn the heat back to medium-high and let the sauce cook for 4-5 minutes to reduce. This will help it thicken into more of a sauce than a soup.
11. While the Curry is reducing, pour 1 cup of Cooked Rice into each of your serving bowls. Once the Curry is ready, scoop the desired amount over your rice. For this recipe, I will do a single scoop of a 1 cup ladle as 1 serving. Now you are ready to enjoy your meal!
