PREPARATION:

Method:

1. In a large Dutch oven over high heat, add the olive oil and when hot, add the onions, cauliflower, broccoli, mushrooms, sweet potatoes, carrots, zucchini, and yellow squash to the pan and cook, stirring occasionally, until the mushrooms have released most of their liquid and are lightly caramelized, about 5 minutes.
2. Add the garlic, ginger, curry paste, vegetable stock, coconut milk and simmer until the vegetables are soft, about 4 minutes. Season with the salt and bring to a boil, reduce to a simmer and stir occasionally until the sauce has reduced enough to coat the back of a spoon, about 25 minutes. Add the tofu and stir in the cilantro, adjusting the seasoning if necessary. Cook for 5 minutes longer, and then serve the curry in shallow wide bowls over the steamed basmati rice.

Method:

1. In a medium saucepan, heat the ghee. When hot, add the onion and cook until soft, 4 to 5 minutes. Add the rice and cook, stirring frequently, until toasted, 3 to 4 minutes. Add the stock and salt and bring to a boil. Cover, reduce heat to a low simmer, and cook, undisturbed, for 25 minutes. Remove from the heat and let stand, undisturbed, for 5 minutes. Fluff rice with a fork and serve. Makes about 6 cups of cooked rice.

   Editor's Note: Look for organic, locally-grown vegetables, or try growing your own. Also try making your own tofu.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Vexing Vegetarian Episode of Emeril Green.