Ooooohhhh....what a lovely curry!

So my friend Shari requested a couple of my recipes, so I figured that using my rarely-updated blog would be an easy way to share them with everyone.

This is a recipe for "Rachel's most seriously awesome amazing delish curry ever. Seriously."

Ingredients:
-1 tablespoon oil. (I like to use coconut oil because it's better for you when it's fried as opposed to olive oil but it's up to you.)
-1 12-oz package of extra-firm tofu (or if you eat meat...12 oz of whatever kind of meat you want...or if you don't want either...2 large potatoes peeled and chopped. I've tried both tofu and potatoes and they're both DEEEEELISH!)
-1 tsp seasoned salt
-1 tbsp butter or margarine
-1 onion chopped (I prefer either sweet or white onions. Size of onion depends on what you're in the mood for. I have a love-affair with onion so I try to use this biggest one I can find.)
-3 cloves of garlic, minced. (I get the already minced garlic and I toss in a tablespoon. It's more than the recipe calls for...but when has extra garlic ever been a bad thing?!)
-1 can of coconut milk (I used the low-fat variety because...who would've thunk that something like coconut milk could be so calorie-laden?!?!?!)
-At least 2 tsp curry powder (I am a curry fiend...I usually toss in at least 2 TABLESPOONS! OM NOM NOM NOM NOM!!!)
-1/2 tsp salt
-1/4 tsp black pepper (I just do about 3 turns of the pepper mill.)
1/4 cup chopped cilantro (I just buy a bunch of it, chop the living tar out of it in my ultimate chopper, and use it all. Cilantro is kind of like garlic...there's no such thing as too much.)
-1/4-1/2 tsp crushed red pepper. (This is optional, it is only to make your curry spicy if you prefer it. I don't like my curry spicy so I don't do it. But you're welcome to! Try it and let me know what you think!)

1) Heat oil in skillet. Toss in tofu and seasoning salt (or potato, or chicken, or fish, or lamb, or whatever kind of whatever you want). Fry in oil until golden brown on each side and fully cooked (about 15 minutes for tofu...longer for potatoes and meat.) Once cooked, put aside on a paper towl.
2) Add butter to same skillet. (If you want it spicy, this would be the time to add the crushed red pepper.) Add onion and garlic and cook until transparent.
3) Add coconut milk, curry powder, cilantro, black pepper, and salt, and return tofu (or potato, or chicken, or whatever) and simmer for 15 minutes. (I also like to toss in a half-cup of frozen green peas at this time too.)

Serve over basmati rice, with a piece of naan and a salad of cucumber and tomato in tzatziki sauce on the side.

Food will be even more awesome the next morning!