CSA week 16: tofu curry

Indian-style curry with tofu, green beans, and cauliflower. I make basic curry sauce  by sauteeing chopped onions, chilis, ginger and garlic (and sometimes pecans for richness) with salt, sugar, pepper, cumin seeds, coriander seeds, and mustard seeds until soft and carmelized (i don't bother mincing because it's all going to get pureed). then I add chopped or canned tomatoes along with whatever powdered spices I'm feeling at the time - you can use pre-mixed curry powder or garam masala, or choose your own preferred balance of spices like cumin, coriander, turmeric, cardamom, cinnamon, chili powder... cook for a few minutes to thicken it up, crushing the tomatoes as it cooks. Puree the whole thing til smooth and then add it (or part of it if you're making a small portion) back to the pan and cook to thicken it even more. Then add coconut milk, stir it up and adjust spices, and then you can cook whatever veggies you're using in it - adding water if it doesn't cover (it will re-thicken as it cooks).