Red Coconut Curry garnished with Walla Walla Onion Rings and Cilantro over a bed of Coconut Jasmine Rice

Let me start by saying that I have really never explored curry because the first time I had some it was way too spicy! And I'm kind of a wimp. But my husband loves curry and so I am trying to get used to it. The sweet walla walla onion rings perfectly balanced the spice of the curry with their delicious crunchy texture and sweetness. And the whole thing over a bed of jasmine rice infused with coconut milk. mmm mmm.

Ingredients

2 cups jasmine rice-we cook ours in a rice cooker
1 can of chilled coconut milk-divided between rice and curry--1/4 cup solid coconut milk goes into rice, the rest into the curry

1 lb of firm organic sprouted tofu-drained and cut into 1-inch cubes
1 bag of frozen peas
1 cup chopped carrots-we used carrot chips coarsely chopped
a bottle of Trader Joe's Red Coconut Curry sauce

6 russet potatoes
sprinkle of cumin, coriander, turmeric, salt & pepper

First, I chopped the potatoes and drizzled them with EVOO (yeah, go ahead and make fun, I say it like Rachel Ray), then sprinkled them with cumin, coriander, turmeric and salt & pepper, popped them in the oven and baked them at 425 degrees for 45 minutes in a casserole dish.

The jasmine rice was done in the rice cooker as usual.

Next, since we don't have a deep-fryer, simply because if we did my husband would try to deep fry everything. So instead we use our wok and basically get the same effect, of course he'll argue it's not the same! Everything in the kitchen is vulnerable to his culinary mastermind and oil-hot-tub discretion, and every now and then I see him setting random things aside to deep fry. A straggler potato chunk here, a slice of dill pickle there. As I sit aside and preach how horrible deep fried foods are for us, he begins to throw in the walla walla sweet onions we cut up earlier. This time was different. They came out like shoestring potatoes but oh-so-sweet! I fell in love. They quickly began to disappear. By the end, what once was a side dish, became a tug-of-war garnish. And we each barely had enough, and bummed we didn't have anymore onion to fry.

After dumping out most of the oil, but leaving a couple tablespoons worth in the wok we threw in the tofu and fried it until golden brown. Then the carrots, peas, coconut milk and red curry sauce get thrown in. This usually cooks for about 10-15 minutes.

Now it's time to plate everything . . . rice, potatoes, curry, onion rings and cilantro . . . mmmmm