Place 1 cup of Basmati rice with 2 cups of water in a saucepan, cover and cook while preparing the curry dish.
1 lb tofu cut in 1/2″ cubes
1-2 TB olive oil
1/2 – 13 oz can of coconut milk
1/4 cup chopped onion
3 medium or 2 large cloves garlic
3 cubes crystallized ginger or 1/2 t fresh ground ginger
1 TB chopped cilantro
2 t hot curry powder or regular curry powder plus 1/2 t chile powder
1/4 t turmeric powder
2 t lime juice or 1 t white vinegar
1 cup water
1 TB Better-Than-Bouillon vegetable bouillon
1 tsp potato starch dissolved in 2 TB water
Brown onion and tofu in heavy bottomed skillet with olive oil. Add garlic, onion, ginger, cilantro and cook for a few minutes more. Add water and remaining ingredients and bring to a simmer over medium heat for 10 minutes reduce heat to low. Dissolve 1 tsp potato or tapioca starch in 1-2 TB water and stir in. If too thick or pasty, add a bit more water (the consistency should be like gravy). You can add peas, carrots, and small pearl onions if you like. Add these veggies with the water and simmer as above.