Avocado Curry, revisited

This is another shot at avocado curry, now that I’m beyond using curry powder and other methods of cheating.

Start with a yellow curry paste:
1 large onion
5-6 cloves garlic
10-12 quarter sized pieces of ginger
one serrano
1 tsp tumeric
1 tsp garam masala
a touch of lime juice
cayenne pepper to taste

Use a food processor to make a paste, then cook in peanut oil, in a nonstick pan, medium high for 3ish minutes, then medium for another 10 till it’s browned somewhat. A spatter screen really helps keep tumeric from coating your stove. Set aside to cool.

1 block tofu
2 large avocados
1 1/2 cups ground tomatoes
1 tbsp coriander, ground
1/2 tbsp cumin, ground
2-3 cups vegetable broth or water.
A couple of handfuls of cashews, lightly salted.

Cut a block of tofu into 1/2 ” pieces, remove the good stuff from the avocados. Fry the tofu in a little peanut oil (med-hi) till lightly browned, then add the spices, stir and let them cook for a minute or so. The spices should bubble and simmer in the oil, I cheated and added a little extra ghee. Add the tomatoes, stir while they lose their water, 3-4 minutes. Once again, a spatter screen keeps you from redecorating your kitchen with tomato spatter. Add the yellow curry paste, stir till it’s well incorporated. After a couple of minutes, start adding the vegetable broth, then add the avocados, and stir. Keep adding the vegetable broth for a few minutes, then turn the heat down to med-low, add the cashews and let cook for 10 minutes or so. Adjust salt and cayenne pepper after adding the cashews.

Right at the end, add 1/2 tsp garam masala, about a tablespoon of lime juice, and a tablespoon or two of fresh cilantro, chopped, and serve with rice and fresh pineapple on the side.

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