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And the final ingredient we're going to add--you can see the tomato paste got incorporated
there, and the sauce is getting this nice, reddish tint. And because, oh when I was coming
up with this curry I said "Oh it's red, it seems like it needs a little punch of something
else." And I know, it's not terribly Indian, but I like peas, my aunt liked peas, and it
just makes for really pretty plating. I'm going to add a little bit of sea salt--and
those are just frozen peas, so you do want to--you're not ready to plate it right away,
obviously, even though it is coming up to a simmer now. You want to let it go for at
least fifteen minutes. A little bit of salt--sea salt. Let that simmer away for 15, 20 minutes
over low heat. And the flavors of the curry will develop with the coconut milk, will absorb
into the tofu, which'll take on any flavor you add to it of course, because it is rather
bland by itself. And that will be ready to plate up with our brown basmati rice.