Zanzibar Curry with Mixed Vegetables and Tofu

I first had Zanzibar Curry on a beach in Kenya, about 350 miles from Zanzibar. It is what you might call a “diaspora dish”—like an Indian curry, but different. This is my vegan version of it. Though it was created in Brooklyn, 8000 miles from Zanzibar, it travels very well, and is easy to make with my Coconut Curry sauce!

VEGAN
Serves 4

Ingredients

1.5 lbs tofu and mixed vegetables (cauliflower, carrot, green beans, mushrooms), cut into bite size pieces
2 tbsp oil
1 red onion, medium-sized, chopped
1 red bell pepper, chopped (or a few small sweet peppers)
1 scotch bonnet or habanero pepper de-seeded, chopped fine
1 cup canned whole peeled tomatoes, chopped
1 jar Masala Mama Coconut Curry Simmer Sauce
1 cup coconut milk
1 cup stock (chicken, or vegetable if vegan/vegetarian)
1-2 limes, cut into wedges
Cilantro for garnish

method

1. Heat oil, add the onion and bell pepper and scotch bonnet pepper if using. Cook till soft but not brown.

2. Add the mixed vegetables and tofu and cook, stirring often, until lightly seared, about 7 minutes.

3. Add tomatoes. Fry on medium heat for about 7-8 minutes, stirring to prevent burning.

4. Add Masala Mama Coconut Curry sauce. Use stock to clean up any remaining sauce in the jar.

5. Pour in the coconut milk, and simmer until the until the vegetables are cooked but still have a bite, about 7-9 minutes. Adjust salt, taste for spice, add more coconut milk if you like.

6. Garnish with the chopped cilantro leaves and serve with lime wedges and serve with Ugali (which is the traditional way of eating this dish) or with steamed rice.

Note: For those who like super spicy food, do not deseed the habanero chilli. This dish is spicy even with the seeded Habanero chili. You can use half the habanero or none at all for a milder dish.