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I always want nothing more in life than to make authentic curry. I search and search for the perfect recipe, and there’s always something rich missing in the  base. I thought one of my favorite Athens restaurants, the Grit, might have a recipe that solved my woes, so I tried theirs this time in my curry quest. However, after making the recipe nearly exactly, I found the Grit’s recipe to be bland, and hardly even curry-ish. So here’s the extremely altered version I ended up making instead:



1 tbsp olive oil

4 tbsp garlic

2 1/2 cups vegetable broth

1 can coconut milk

1 head broccoli

2 cups cremini mushrooms, sliced

1 yellow onion, sliced

1 1/2 cups cashews (if whole, halved or chopped)

1 cup baby carrots

4 tbsp soy sauce

1 8 oz pack firm tofu

1 avocado

1 tbsp hot chili sauce such as Sriracha©

1 tbsp sweet chili sauce

1 lime, juice squeezed

1/2 lemon, juice squeezed

1 tsp curry powder

1 tsp cumin

1 tsp white pepper

coriander to taste

salt to taste

1 vegetable bouillon cube (I use Rapunzel© from whole foods)



While you get the other ingredients ready, drain the tofu and then weigh it down by placing a paper towel on top and putting something heavy, like a book on top. Place the olive oil, garlic, carrots, onion, mushrooms, and broccoli in a large stockpot. Sauté for a few minutes until the vegetables are mostly cooked through. Then add the vegetable broth and coconut milk. If you want your curry thicker, do not add the watery leftovers at the bottom of the coconut milk can. Add soy sauce, spices, lemon/lime juices, chili sauces, and vegetable bouillon cube as you bring it to a boil. After the tofu has been weighed down for at least a half hour, slice it into cubes and add to the stockpot.  Add half the cashews and reserve the rest for garnishing. Let everything simmer together and make sure curry is to your taste, especially depending on how salty the vegetable broth you use is. Serve over brown rice. Garnish with avocado slices, and the remaining cashews.