Here is a great recipe that Janet (BeWell Asheville) is teaching to our Healthy Entree’s class in this month’s healthy cooking series. You can use with tofu or chicken. So give it a try and let us know what you think and if you are interested in participating in our fall Healthy Entree’s cooking series give us a call.
- 2 T. Grapeseed Oil
- 1 T. finely chopped ginger
- 2 T. coriander seeds – crushed
- 1 T. garam masala
- 1 tsp. ground cardamom
- 2 T. tomato paste
- ½ c. unsweetened dried coconut flakes
- Salt and Pepper to taste
- 2 lbs. Extra Firm tofu – rinsed, dried, pressed & cut into bite sized pieces or chicken (see below)
- ½ c. coconut milk (not light)
Heat the oil in a skillet over medium-high heat. When oil is hot, add ginger and cook for about 10 seconds. While stirring, add coriander seeds, garam masala and cardamom and cook for 10 seconds. Stir in tomato paste and cook for another 10 seconds. Add coconut, salt and pepper and cook for 1 minute.
Add coconut milk and tofu to the mixture. Lower heat to low and cook for about 5 minutes – until all spices have dispersed evenly and tofu is heated through.
Instead of Tofu you can use 2 lbs. of boneless, skinless chicken: Cut chicken into bite sized pieces. Follow recipe, except: Add chicken BEFORE coconut milk. Cook chicken for 5-10 minutes and then add coconut milk. Reduce heat to low and cook for another 5 minutes or so, until chicken is cooked through.