Curry Tofu

From: CCNM’s Simply Healthy Cookbook, 2002,

1 small onion, diced
2 garlic cloves, minced
2 Tbsp. unrefined olive oil
1 can coconut milk
1 lb. (450 g) firm tofu, cubed
1 small tomato, diced
4 Tbsp. curry powder (may increase or decrease depending on taste)
½ tsp. cinnamon
½ tsp. nutmeg
1 cup green beans, cut into 1 inch pieces
1 can chickpeas, drained and rinsed
Salt and pepper
Crushed red pepper (adjust to taste)

In a deep pot, heat olive oil over medium-high heat. Add onions and garlic and cook until they are transparent and soft. Add curry, salt and pepper and cook for 1 minute. Add cubes of tofu to the spice mixture and fry until lightly browned. To make the sauce, add the can of coconut milk to the mixture. Bring to a low boil for 10 minutes. Add tomatoes and cook until they begin to break down. At this time you may add the chickpeas and green beans. Bring to a simmer over medium-low heat for approximately 45 minutes. Additional water or coconut milk may be added slowly to the mixture depending on desired thickness. Serve on a bed of basmati rice.