Step-by-Step Instructions

1. 1.Prepare Garlic-Ginger-Onion Paste

   Combine 3 cloves of garlic, a 1-inch piece of chopped ginger, 1/4 of a medium chopped onion, and 1/4 cup of water in a blender jar. Blend until a smooth paste is formed.

2. 2.Temper Cumin Seeds

   Heat 2 tablespoons of cooking oil over medium-high heat in a pan. Once the oil is hot, lower the heat to low and add 1 teaspoon of cumin seeds (Jeera). Allow them to sizzle and dance for a few seconds, ensuring they do not turn black.

3. 3.Sauté Garlic-Ginger-Onion Paste

   Add the prepared garlic-ginger-onion paste to the pan. Stir on medium-low heat.

4. 4.Add Dry Spices and Cook

   Add 1/2 teaspoon of turmeric powder, 1 teaspoon of ground cumin (Jeera powder), and 1 teaspoon of ground coriander (Dhania powder) to the pan. Stir on medium heat until the mixture thickens and becomes pasty, about 1-2 minutes.

5. 5.Add Bell Peppers and White Beans

   Add 1/2 chopped red bell pepper and 1/2 chopped green bell pepper to the pan. Stir to combine. Then, add 1 can of rinsed and drained cooked white beans and stir well.

6. 6.Add Snap Peas and Coconut Milk

   Add 1 cup of snap peas to the pan and stir. Pour in approximately 2/3 cup of coconut milk (reserving 1/3 cup for later).

7. 7.Add Water and Salt, Simmer Covered

   Add 1/2 cup of hot water and 1 teaspoon of salt (or to taste). Give it a good mix, cover the pan, and let it simmer on low heat for 5 minutes.

8. 8.Prepare Green Herb Puree

   While the curry simmers, combine 1 bunch of cilantro, 1 cup of spinach leaves, 1/2 cup of sweet basil leaves, the reserved 1/3 cup of coconut milk, and 1/4 cup of water in a blender jar. Blend until a smooth green puree is formed.

9. 9.Add Green Beans and Green Puree

   After 5 minutes, lift the lid from the curry. Add 1 cup of frozen green beans and stir. Pour the green herb puree into the pot. Rinse the blender jar with a little water and add that to the curry as well.

10. 10.Add Black Pepper, Chilies, and Garam Masala

    Add 1/2 teaspoon of ground black pepper and 2 whole Fresno chilies (or other red chilies) to the curry. Stir. Then, add 1 teaspoon of garam masala powder and stir again.

11. 11.Add Tofu and Simmer

    Add 1 block (14 oz) of cubed tofu to the curry. Stir gently to combine. Simmer the curry on medium-low heat, uncovered, for 5 more minutes.

12. 12.Add Lemon/Lime Juice and Serve

    Do a taste test and adjust seasonings if needed (the narrator added more salt). Squeeze the juice of 1/2 a lemon or lime into the curry and stir. Serve hot with rice, roti, bread, or enjoy as a meal by itself.