Caribbean Curry

Ingredients:

1 inch fresh ginger, minced
4 cloves of garlic, minced
peanut oil
2 bunches of collard greens, de-ribbed and cut into ribbons
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
2 cans of coconut milk
2 tbsp. tomato paste
juice of 1 lime
2 1/2 tsp. garam masala (curry powder could be substituted for a different flavor)
1/4 tsp. ground coriander
16 oz. extra-firm tofu, cubed

Procedure:

Lightly saute the ginger and garlic in olive oil and add the collards. When the collards are wilted, add the sweet potatoes, coconut milk, tomato paste, lime juice, garam masala and ground coriander and simmer for about 20 minutes or until the sweet potatoes and collards are both tender. Meanwhile, fry the tofu in peanut oil until golden brown on all sides. Drain on a paper towel if you like. Add the tofu to the curry and stir gently to combine. Ladle out the curry onto beds of steaming jasmine rice. Sprinkle over some fresh cilantro and garnish with a slice of lime. Makes 6 servings.