TOFU, GARBANZO BEANS AND MUSHROOMS CURRY|| FRENCH INDIAN CURRY JERK MARINADE FROM REGGAESPICECOMPANY

TOFU, GARBANZO BEANS AND MUSHROOMS CURRY|| FRENCH INDIAN CURRY JERK MARINADE FROM REGGAESPICECOMPANY

This curry had a few firsts for me. First time having/making tofu, first time using the French Indian Curry Jerk Marinade and first in my March Curry Series.

Ingredients:

-Tofu (extra firm)

-Mushrooms

-1 can garbanzo beans

-2 cans coconut milk

-avocado oil

-peppers

-green onions

-thyme -garlic

-allspice

-fresh ginger (thumb piece)

-2 tsp Booyah Jamaican Seasoning

-2 tbsp French Indian curry jerk marinade

Directions:

-Prep veggies and Tofu

-sear Tofu and Season with 1 tsp or more of the booyah dry Seasoning

-Add coconut milk to the Dutch oven (the creamier the better)

-add ginger to curry

-remove Tofu from the searing pain to not overcook

-add curry Marinade to coconut milk and continue to cook uncovered for about 15 minutes.

-add fresh herbs and spices and let simmer on medium for 10 minutes

-add beans, and vegetables and let cook together for 10 minutes

– add Tofu and cook on medium heat for 5 minutes, then remove from heat.

let simmer in the pot for 10 minutes and serve over rice.

Try it and let me know what you think.