Curried Coconut Corn and Tofu Chowder

Poor Ian is allergic to pepper... and I love spicy, especially curry.  So since he was going to be out for the evening on Monday I decided to use up some stuff in the fridge and make something a little spicy.  So here is what I came up with.

4 Tablespoons of Coconut Oil
1 Large Onion
4 Carrot
6 small ears of fresh corn
4 cups of vegetable broth
4 cups of coconut milk
1 package of firm tofu
3 Tablespoons of Curry Powder
Salt and pepper to taste

 

Heat 2 tablespoons of coconut oil in your stock pot on medium

 

toss in your chopped onion and your corn 

 

add carrots

Saute until the veggies are soft

 

Prep your tofu.  Drain it, wrap in paper towels and press out the moisture.

Once the veggies are soft add your liquids and bring to a boil, stir in 2 of the tablespoons of curry powder

 

Cube the tofu and fry it up on a medium high heat with the other 2 tablespoons of coconut oil and the final tablespoon of curry powder

 

Mmm... curry

 

Reserve a few of the curried tofu chunks for your ravenous toddler

 

If you like use an immersion blender to blend up the liquid and veggies a bit.  It makes it a bit more creamy, but leave it a little chunky.

Stir in the fried tofu and let everything simmer until you are ready to eat.

 

Enjoy a nice glass of wine

 

Delicious

 

And munchkin approved.