Chop a variety of veggies. You can use any you want, but a good variety adds flavor in addition to nutritional value. Curries can include potatoes, sweet potatoes, carrots, cauliflower, celery, zucchini, green beans and peas.
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Start by searing off the hot peppers if you’re using fresh chilies. Empty the pan, and add chopped fresh mushrooms; cook until the mushrooms reduce and change color, becoming browned. Saute carrots until browned on one side, then add onion and garlic, and cook them until the onions turn clear and the garlic softens.
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*Tasting the sauce before you add the remainder of the ingredients is a vital step, as you can tell if it’s too sweet or too salty and make an adjustment. The sauce will be pretty stout, but the tofu mellows it out. If you do not use soy sauce, you might want to cut back on tomato paste or add mirin.
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