Potato and Tofu Curry with Coconut

I love to improvise and play around with Indian cooking. To me, spices are like paints for an artist. Therefore, cooking is more of an art rather than a science. I like to use what I think would taste good. I often replicate a method rather than using a specific recipe. Substitutions are a rule rather than exception in my kitchen. In this case, I made my version of potatoes and tofu, Indian style.

Adjust oil and spices according to the amount of potatoes and tofu you are cooking, along with your preference. I used about a tablespoon of oil and 1/2 tsp of each spice for about 5 medium potatoes and 1/2 a lb of tofu.

Ingredients

* cumin
* oil
* potato
* tofu
* onion
* curry leaves
* ginger/garlic paste
* turmeric
* coriander powder
* mango powder (amchur)
* coconut
* mixed vegetables
* yogurt (optional)

Directions

Saute diced potato and tofu in oil, add spices and coconut. Add water and let potato cook. Add mixed vegetables (fresh or frozen). Add about a 1/2 cup of yogurt for a creamy taste and top with cilantro. Serve with naan. Great as a wrap filling as well.