stress-release cooking

I don’t know about the rest of you, but one of the things I do to relax is cook or bake. This weekend I was in full force with a curry craving to boot. I just kept adding things as I cooked, so feel free to take out what you don’t have/substitute. I’m also a fan of using one pan, so instead of cooking the lentils separately, I cooked them right into the curry. Feel free to cook them separately and add later. Here’s how it went down for me:
Ingredients:
1 tablespoon Earth balance
1 clove garlic, pressed
1 tub China Rose tofu (it’s local–you better check it out!)
3-4 leaves of kale
some collard greens
a little broccoli
some carrots (I cut up half a regular (i.e. not baby) carrot)
1 can coconut milk (light or regular)
1 can masapan curry paste (found at Asian Delight, another local grocery store worth checking out)
handful brown lentils
1 teaspoon peanut butter
Directions:
1. Put pan on stove, medium high heat.
2. Add Earth Balance to pan
3. Add kale and collards to pan, braise
4. While kale and co’ cooking, cut tofu into bite-sized chunks and add to pan
5. Crush a clove of garlic and add to pan, sauteeing.
6. Add coconut milk and curry paste
7. While that’s cooking, add as much broccoli as you like.
8. Chop carrots and add them to the pan
9. Throw in some brown lentils
10. It’s done when the lentils are edible.
11. Stir in some peanut butter at the end (or add maple syrup if you’d rather use that). The spice of the curry plus a little sweet is something I enjoy, but feel free to skip it if coconut milk is sweet enough for you.
Enjoy!