Thai Tofu Curry

I just made this curry for lunch and it was amaaaazing. And pretty simple, despite the pretty long list of ingredients. I sort of mashed up this recipe and this one and altered it according to what I had on hand.

Sauce:
1 can coconut milk
4 cloves of garlic
2 Tbsp Thai chili sauce
Juice of an orange
Juice of 1/2 a lime
2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp cumin powder
1 Tbsp cumin seeds
2 tsp curry powder

Then I blended it all in the blender and set it aside.

Tastes better than it looks

OK then I cut up:

1 onion (I think next time I make this I would do 2 onions. But the one I had was pretty small so maybe just 1 big onion. Whatev.)

1 yellow pepper

1 tomato

1 portabello mushroom (because it was about to go bad, otherwise I would definitely just use brown mushrooms or something cheaper)

1 pack of cubed tofu

(The recipes I cribbed from suggested: cauliflower, snow peas, chick peas, yams... I think you could put pretty much whatever vegetables you have lying around into this sauce.)

I started cooking the onions and peppers in a little bit of oil and then poured on the sauce and brought it to a boil.

 

Then I let it simmer for a few minutes and then dumped in everything else and simmered it for like ten minutes.

And then I ate it and it was AWESOME.

I ate it with some Minute Rice because I acquired a box of it when we closed down the camp kitchen for the summer. It was fine even though you are supposed to eat Thai food with jasmine rice. Whatevs.