Tofu, Tomato and Green Bean Curry

This recipe is one straight from a BC Hydro Powersmart add in the Winter edition of Edible Vancouver. I have yet to figure out what is power smart about this recipe but it's darn delicious so really, it doesn't matter :) The only changes I've made (this recipe is with changes) is that I reduced the amount of oil from 1/2 cup to 1 Tbsp, reduced the salt from 1 Tbsp to 1 tsp and switched the chicken for tofu.

Tofu, Tomato and Green Bean Curry

1 tablespoon cooking oil
2 cups chopped red onion (1 large)
2 Tbsp chopped garlic (6 medium cloves)
3 cups chopped tomatoes (6 medium)
1 tsp tumeric
1 1/2 Tbsp ground cumin
1 1/2 Tbsp mild Mexican chili powder
1 tsp salt
1 tsp ground cayenne pepper (optional)
1 1/2 firm tofu packages cubed
1/2 cup water
1 lb green beans, trimmed and cut in 1/2 inch pieces

• In a large, heavy-bottomed pan, heat oil on medium heat for 1 minute.
• Add onion and sauté for about 8 minutes, or until light golden on the edges. Don't overcook the red onion, as it is meant to give a sweeter taste to this curry.
• Add garlic and sauté for 2 to 3 minutes, then add tomatoes and stir well.
• Add tumeric, cumin, chili powder, salt and cayenne and saute for 5 minutes.
• Stir in tofu, pour in water and bring to a boil.
• Reduce to medium heat, cover and cook for 10 minutes.
• Remove the lid carefully and stir in green beans.
• Cook uncovered, for 5 minutes, or until beans are just slightly crunchy.

This makes a relatively large batch but it's amazing for lunches! I serve it with a mix of brown and wild rice. I have yet to try it with quinoa but I am sure that would be delicious too.