Mulligatawny Risotto
Makes 6 servings (about 6 cups)
Total time: 45 minutes
SIMMER: 2 cups low-sodium vegetable broth
1 can lite coconut milk (14 oz.)
SAUTÉ: 1/2 cup diced yellow or orange bell pepper
1/4 cup diced onion
2 tsp. each minced fresh garlic, fresh ginger, and jalapeño
3 Tbsp. olive oil
11/2 cups dry Arborio rice
1 Tbsp. curry powder
1/8 tsp. red pepper flakes
ADD: 1/2 cup dry white wine
1 cup fresh spinach
1 cup halved grape tomatoes
1 Granny Smith apple, diced
1 Tbsp. unsalted butter
1/2 tsp. kosher salt
Simmer broth and coconut milk in a saucepan over low heat.
Sauté bell pepper, onion, garlic, ginger, and jalapeño in oil in a sauté pan over medium heat until soft, 3–4 minutes.
Stir in rice, curry powder, and pepper flakes; cook 1–2 minutes.
Add wine; simmer, stirring constantly, until liquid is absorbed, about 2 minutes.
Stir in 1/2 cup broth mixture; simmer until completely absorbed. Continue adding broth mixture in 1/2-cup increments, stirring frequently and adding more broth only after previous addition is absorbed, about 15 minutes. Rice should be firm, but not chalky or chewy in center of grain.
Off heat, stir in spinach, tomatoes, apple, butter, and salt.
Coconut-Crusted Tofu Makes
6 servings
Total time: 10 minutes + pressing
BLOT: 1 pkg. extra-firm tofu (12 oz.)
COMBINE: 1/4 cup finely shredded unsweetened coconut
1/2 tsp. each ground cumin, ground coriander, and kosher salt
1/4 tsp. each ground ginger and ground cloves
SAUTÉ: 2 Tbsp. olive oil
Blot tofu dry with paper towels. Place tofu on a paper-towel-lined plate, top with paper towels, another plate, and a heavy can to press; chill 2 hours. Slice tofu on the diagonal into 3/4-inch triangles.
Combine coconut, cumin, coriander, salt, ginger, and cloves in a shallow dish. Dredge tofu triangles in coconut-spice mixture until well coated.
Sauté tofu in oil in a large nonstick skillet over medium-high heat until lightly browned, 3–5 minutes per side.