I missed Good For You Friday last week, but I’ve got the perfect weeknight dinner for you on this dreary Monday.  I love this dish from Heidi Swanson’s Super Natural Every Day.  Her recipes are delicious and wholesome – if you look through her book, you will want to cook everything!  This Weeknight Curry is tasty, easy, comforting and Clean, and the leftovers are just as good as the original meal.  It’s also  the perfect thing to make for a friend if you’re dropping off dinner.  This recipe takes well to substitutions; you can replace the tofu with whatever you prefer, and just add any vegetables you like that are in season if you aren’t feeling those that are listed – broccoli, peas, mushrooms, potatoes, bell peppers, whatever’s in the fridge!

| Weeknight Curry | (serves 4)

Ingredients:

Steps:

1. Heat the coconut oil in a large pot over medium heat. Stir in the onion and zucchini and a big pinch of salt. Sauté until the onion starts to become translucent and cook for 1 minute more.
2. In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the onions and zucchini are well coated. Stir in the remaining coconut milk.
3. Bring it to a simmer, then add the tofu, cauliflower, and asparagus. Cover and cook just long enough for the tofu to heat through and the asparagus and cauliflower to lose its raw edge, a couple of minutes.
4. Uncover and add the broth. Stir and taste. Now here’s the crucial part: You need to salt appropriately. If your broth was salty, you will need less than if you used a less-salty broth. Add a little at a time until the flavors in the curry really pop.

Enjoy!  I hope you have a great week 🙂

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