Tofu and Coconut Curry

INGREDIENTS

1 (400 mL) can coconut milk
1/4 cup tamari, divided
1/2 tsp brown sugar or demerara sugar
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp chile powder and 1 tsp water, blended to make a paste
1 large onion, chopped
1 package (350 g) extra firm tofu, cut into 3/4 inch cubes
2 tomatoes, chopped
1 zucchini, thinly sliced
4 oz fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped chard, bok choy, or other cooking green
Sea salt to taste

DIRECTIONS

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons tamari, brown or demerara sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir onion, tofu, tomatoes, zucchini, and mushrooms into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and chard or bok choy. Season with salt and remaining tamari. Continue cooking 5 minutes, or until vegetables are tender but crisp.