This fragrant curry seasons its coconut sauce with fresh ginger, lemongrass, cumin and cilantro. Tofu, shiitake mushrooms and red bell pepper slices are browned until crisp giving texture this smooth curry.
1 red pepper, sliced thin
2 cloves garlic, finely diced
3 cups white, brown or black rice, cooked*
Place the coconut milk, tomatoes, lemongrass, ginger and cilantro in a saucepan over medium-high heat. Season with the turmeric, cumin, coriander, soy sauce and sesame oil, stir and bring to a boil. When the coconut curry sauce boils, turn heat down to low and simmer for at least 10 minutes.
While the coconut curry sauce is simmering, place the sesame oil in a skillet over medium-high heat. Add the tofu, mushrooms and sliced bell pepper. Cook for about 4 minutes, flip and add the garlic. Cook the tofu, mushrooms, bell pepper and garlic for about 3 minutes more, or until the tofu is browned and cooked through.
Place the browned tofu and veggies into the coconut curry sauce. Stir to combine, divide into 4 portions and enjoy over cooked white, brown or black rice.