Adapted from S&B Golden Curry Mix package

6730 cal/recipe

Ingredients

Rice

• 5 c raw brown rice (3450 cal)
• 5 c water

Curry Sauce

• 2 tbsp vegetable oil (248 cal)
• 1 14-oz packages extra firm tofu, finely chopped (400 cal)
• 1 c cashew or peanut (800 cal)
• 220 g S&B Golden Curry Mix (1080 cal)
• 5 c water
• 2.5 lb frozen stir fry vegetables (430 cal)
• 2 15-oz can diced potatoes (320 cal)

Directions

• Place rice ingredients in a pressure cooker.
• Bring pressure cooker up to heat and then cook for 24 min.
• Bring oil to medium heat in a large skillet.
• Stir fry tofu and nuts about 10 min.
• In a small sauce pan, dissolve curry paste in the water over medium-high heat.
• Add vegetables and dissolved curry paste to skillet.
• Heat on medium heat until curry sauce is hot.
• Add potatoes to curry sauce.
• Serve rice topped with curry sauce.

Note

Curry sauce may be served over pasta. For example, substitute 880 g dry egg noodles for the rice, boil in salted water, darin, and top with curry sauce.