South Indian Spicy Ginger Coconut Rice

 Ingredients:
8 oz extra firm organic tofu, drained and cubed
2 cups organic vegetable stock
1 cup jasmine rice
2 T olive oil
1 large onion, finely diced
4 inches fresh ginger, finely grated
10 garlic, minced
1 400 ml can of coconut milk
1/2 fresh pineapple, cubed
3 T south Indian curry powder (see recipe below)
freshly ground white pepper
salt to taste
almond slices, toasted (optional)

Directions:
In a shallow pan, saute ginger, garlic and onion in oil.
Combine coconut milk, vegetable stock, curry powder, white pepper, salt and tofu in large stock pot.
Stir in saute and add rice.
Turn heat to simmer, cover and let cook until rice is soft. 
Garnish with sliced almonds and serve with sole (or other white fish of choice) and baked green beans in choice of butter or margerine with roasted sesame seeds.

Serves 4

South Indian Curry Powder

2 T cumin seeds
2 T black mustard seeds
1/2 T fenugreek seeds
1/2 T split yellow peas
1 tsp dried curry leaves
5-6 whole dried red chilies
1 tsp black peppercorns
1/3 cup ground coriander
2 T ground turmeric

Combine cumin, mustard,fenugreek seeds, yellow lentils, chilies, & curry leaves in large heavy fry pan. I find cast iron works best. Roast over very low heat stirring constantly for 10 minutes. If you don't stir, the ingredients will burn and your curry will taste charred. Remove pan from heat. Add peppercorns.

In small batches, grind in a coffee mill or use a mortar and pestle into a fine powder. Add coriander and turmeric and mix well. Store curry in glass jar in a dry, dark place (not the fridge). Will last up to four (4) months. Makes 1 cup.