|Sourcefirstname.lastname@example.org (Chuck Narad)|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
|Ingredients||1 package firm tofu, drained and cut into 3/4" cubes
1 can coconut milk
3 large or 4 medium bananas, split and cut into chunks
1/4 cup dried shredded coconut
1/2 cup raisins
2 tbs. curry powder
1 tsp. cumin
1 tsp. nutmeg
1 cup nonfat milk (or rice milk or soy milk for vegan)
1 medium onion, chopped
|Instructions||Use bananas that are ripe but not mushy. Saute the onion in a bit of white wine. Heat the coconut milk over a medium-high flame. Add the spices, coconut, and raisins and stir thoroughly. Reduce heat to medium, add the bananas, and continue to cook until the bananas are hot (stir lightly so they dont disintegrate.) Add the tofu, and milk as needed to thin out the sauce. As soon as the tofu is hot this is ready to serve. Heating and stirring beyond that point can turn this
into a tasty mush.
Serve with basmati rice, with a side of nuts, raisins, and chutney.
|Notes||Leftovers were good on waffles the next morning. It wouldnt be bad on ice cream either...hows that for a versatile dish?
Next time Im going to try adding (dont laugh, now) about 3/4 cupof frozen peas (damnit, I told you not to laugh!) and maybe some cashews. My friend suggested chunks of potato too.
|Comments|| - 04/01/2006 18:13:51|
- 10/01/2006 05:29:50
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