~< Thai Green Curry >~

This thai green curry is rich, creamy, savory and sweet - a full flavor explosion. Also, it is so easy to make at home, takes about 20-30 minutes from prep to dinner table - so you gotta give it a try and you'll be surprised how easy it is !

Ingredients :

250 gms extra firm Tofu, cubed
1 medium white onion, chopped
1 red/green bell pepped , chopped
1 zucchini, chopped
1 carrot, chopped
1/2 cup, snow peas
3/4 cup, small broccoli florets
1 serrano pepper, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp Thai red curry paste *
1 can regular coconut milk (14 ounces) *
1/2 cup water
1 tbsp soy sauce
2 tsp fresh lime juice
3/4 tsp garam masala (this is the secret ingredient ;) )
1 tbsp coconut oil / olive oil
Salt to taste

Serves 4

Directions :

1. Heat a deep skillet, add oil. Add onion, garlic, ginger and serrano pepper and a sprinkle of salt and cook until onions are translucent.
2. Add all the other veggies. Cook till carrots and zucchini are fork tender.
3. Dissolve thai curry paste in 1/4 cup water and add this to the cooked vegetables. Mix well.
4. Add coconut milk, 1/4 cup water and tofu. Bring the mixture to simmer over medium heat. Reduce heat to maintain a gentle simmer till the carrots and peas have softened to your liking.
5. Remove the pot from heat, season with soy sauce, lemon juice and garam masala. Add salt to taste. Give it a goof stir so that everything is well combined.

Serve hot with white/brown rice or quinoa !

Note :

1) Green Thai Curry paste - I use the Thai Kitchen brand, which is vegetarian. Not all brands are - they may contain fish sause etc. Look for it in the Asian section of the grocery store.
2)  Please DON'T opt for low-fat coconut milk ! Full fat coconut milk gives richness to the curry, you wont regret using it.
3) Feel free to change up the vegetables - you could use cauliflower, mushrooms, yellow squash etc.

~< Harissa Israeli Cous-Cous>~

Makes for an excellent healthy lunch box dish ! 

Ingredients :

2 tablespoons olive oil, divided

2 1/2 cups vegetable broth / water , divided
8 ounce pkg. Israeli pearl couscous (1 3/4 cups)

2 Tbsp Harissa Sauce
3 garlic cloves, minced
1 small yellow onion,  chopped (about 1 cup)
1 small bell pepper,  chopped (about 1 cup)

1 medium zucchini, chopped
1 cup mushrooms, chopped

1/3 cup raisins
3 tablespoons fresh cilantro, chopped
1/8 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice

Salt to taste

Directions : 

1. In a medium saucepan, sauté couscous with 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 6-7 min), stirring frequently. 

2. Add  Harissa sauce, salt and 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium low and cover. Simmer for about 10-12 minutes or until liquid is absorbed. Set aside, covered.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic, onion and bell peppers; cook for about 3-4 minutes. Add raisins, mushrooms and zucchini and cook until they get soft but are still a little crunchy.  

4. Add the remaining 1/4 cup of vegetable broth. Then add couscous, cilantro, salt and pepper. Stir until warm. Remove from heat; add lemon juice and stir. Serve warm.