An Homage To My New City
One need not cross oceans to travel; embrace those who have, and the world will find its way to you.
Moving to a new city is always an adventure—full of new sights, sounds, and, most importantly, flavors. My latest move brought me to a place where the vibrant influence of Indian culture is unmistakable. From the aromas drifting out of local restaurants to the colorful spice markets, I found myself constantly inspired to explore new culinary experiences in my own kitchen.
One evening, craving something warm and comforting, I decided to try my hand at coconut curry with tofu. I had never made anything quite like it before, but I was excited to dive in. The combination of creamy coconut milk, fragrant spices, and hearty tofu sounded like the perfect way to embrace my new surroundings through food.
The result? Not perfect—but definitely delicious. The sweetness of the coconut milk paired beautifully with the warming spices, and the tofu soaked up all the flavors like a dream. I did find myself craving a little more heat, so I drizzled in some sriracha, which added just the right amount of kick. The beauty of home cooking is that it’s all about experimenting and making a dish truly your own.
As I sat down to enjoy my homemade coconut curry, I couldn’t help but appreciate how food has a way of connecting us to new places, new people, and new experiences. While my version may not have been as refined as the dishes served in the local restaurants, it was a step toward understanding and appreciating a rich culinary tradition. And, most importantly, it was a meal that made my new city feel a little more like home.
Coconut Curry with Tofu
Yields: 4 servings Prep Time: 15 minutes Cook Time: 30 minutes
Ingredients:
1 medium sweet potato, cubed
1 tablespoon olive oil
1 small yellow onion, diced
1/2 container extra-firm tofu, drained and cubed
1 cup frozen peas
1 teaspoon ground cumin
1 ½ tablespoons curry powder
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Salt to taste
5 leaves fresh basil, cut into strips
1 (14 ounce) can coconut milk
1 handful cilantro, chopped
Instructions:
Prepare Ingredients:
Bring a pot of water to a boil and cook the sweet potato until just tender, about 8 minutes. Drain and set aside.
In a small dish, combine the cumin, curry powder, brown sugar and cinnamon.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
Add the cubed tofu to the skillet and cook until lightly golden on all sides, about 5-7 minutes.
Stir in the curry powder, brown sugar, cumin, cinnamon, and a pinch of salt. Pour in the coconut milk and stir to combine.
Combine and Finish:
Add the cooked sweet potato, bell peppers, and frozen peas. Let everything simmer for about 10 minutes, allowing the flavors to meld.
Stir in the basil and cilantro right before serving.
If you prefer more heat, add sriracha or your favorite chili sauce. Serve hot over rice or with warm naan.
