It starts with a recipe pulled from the web, and a few things from the garden.

Dinner mission: Coconut Curry with Tofu.

Here’s what’s NOT from within a One Mile radius: the coconut milk, the tofu, the soya sauce or the seasonings. (Hey, I’m a softcore locavore.)

Here’s what is from the garden: green onions, carrots, tomatoes, basil, kale.

Here’s what I liked best about this recipe: it’s pretty much a one pot cook-up, so next to no dishes. It was super tasty. And it was done in about 30 minutes.

Ingredients:

2 bunches green onions

1 (14 oz) can coconut milk

3 tbs soya sauce

1/2 tsp brown sugar

1 1/2 tsp curry powder

1 tsp grated giner

2 tsp sambal oelek (or chili paste)

1 block firm tofu (cut into 3/4 inch cubes and pan fried)

4 – 8 tomatoes

handful baby carrots, or larger carrots chopped into smallish pieces

1/4 cup fresh basil

2 cups chopped kale, torn into small pieces

salt to taste

1. Finely chop the green onions.

2. In large heavy skillet, over medium heat, mix coconut milk, 3 tbs soya sauce, brown sugar, curry powde,r ginger, chilipaste/sambal oelek, and bring to a boil.

3. Stir tofu, tomatoes, carrot and green onions into skillet. Cover and cook 5 minutes, stirring occasionally.

Mix in the basil and kale. Season with salt and a dash of soya sauce. Continue cooking another 5 minutes, until veggies are tender but crisp.

Serve on rice, garnished with a handful of green onions.