Tofu Vindaloo

1. Ingredients
1. 2 inch pieces of fresh ginger root, peeled and minced
2. Three Tablespoons cocoanut oil.
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4. Three Carrots, sliced, then grated
5. One half cauliflower head
6. Two onions (yellow, sweet)
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8. 2 Tablespoons curry powder
9. 6 ounces tomato paste
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11. 15 ounce can of cocoanut milk
12. 15 ounce can of garbanzo beans
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14. 1 pound extra firm tofu (rated 4, 5, or 6) cut into 1 inch cubes or smaller.
15. One cup mushrooms, sliced
2. Tools
1. Large double handled frying pan
2. Matching lid for frying pan
3. Metal spatula
4. Cutting board.
5. Sharp paring knife
6. Ladle to serve with
7. One large bowl
8. Three small bowls
3. Preparations
1. Peel and mince the ginger. Put the ginger into a small bowl or cup.
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3. Cut the cauliflower into small florets.
4. Peel the carrots and slice into chunks. Use a food processor to chop up the chunks.
5. Peel the onions. Cut the onions into small arcs.
6. Load the cauliflower, carrots, and onions into a large bowl.
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8. Measure the curry powder into another small bowl.
9. Add the tomato paste to the powder.
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11. Open the garbanzo tin. Do not drain.
12. Open the cocoanut milk, then mix the contents.
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14. Drain the tofu. Cut into small chunks. Load into a bowl.
15. Slice the mushrooms. Fill a cup measure.
4. Cooking
1. Heat the large pans at level 4.
2. Add 3 Tablespoons cocoanut oil to the pan.
3. Add the ginger. Cook for two minutes or so, until the ginger is slightly browned.
4. Add the contents of the large bowl. Cook for 10 minutes, or until the vegetables are soft.
5. Add the curry powder and the tomato paste. Mix until the tomato paste is no longer in clumps.
6. Add the garbanzos and the cocoanut milk to the mix. Stir. Bring to a light boil. Reduce to simmer. Cook for 15 minutes.
5. Pairings. This dish goes well with:
1. Naan
2. Chutney
3. Sliced fresh bell peppers
4. Einkorn pancakes
5. Roasted vegetables