Curry-licious

I've always been fascinated, if not a little intimidated, by the innumerable ways to build a curry. This one began like many of our meals at N3, by improvising with whatever is left in the fridge. Onion, garlic, jalapeno and ginger were softened in a little oil, to which we then added bell pepper, okra, tofu, and corn. When the tofu was lightly browned we added chicken stock, tomato paste, turmeric, coriander, cumin, lemon zest, salt, and pepper. Covered, the whole batch simmered for about 15 minutes, adding a little water here and there. We paired it with Israeli couscous and garnished with fresh chopped mint.