Finishing a Coconut Curry Vegan Dinner Recipe

Video Transcript

"And the final ingredient we're going to add--you can see the tomato paste got incorporated there, and the sauce is getting this nice, reddish tint. And because, oh when I was coming up with this curry I said "Oh it's red, it seems like it needs a little punch of something else." And I know, it's not terribly Indian, but I like peas, my aunt liked peas, and it just makes for really pretty plating. I'm going to add a little bit of sea salt--and those are just frozen peas, so you do want to--you're not ready to plate it right away, obviously, even though it is coming up to a simmer now. You want to let it go for at least fifteen minutes. A little bit of salt--sea salt. Let that simmer away for 15, 20 minutes over low heat. And the flavors of the curry will develop with the coconut milk, will absorb into the tofu, which'll take on any flavor you add to it of course, because it is rather bland by itself. And that will be ready to plate up with our brown basmati rice."