Tofu, cauliflower, sweet potato, and peas simmered in a sauce of coconut milk, tomato juice, water, lime juice, green curry paste, two curry powders, and a dab of vindaloo paste as well. It simmered until all the veggies were super tender and the liquid had thickened to a good sauce. I made a side of spinach wilted in hot oil with mustard and fenugreek seeds, with yogurt added at the end. Rich, hearty, and completely satisfying with another 2004 St. Urbans Hof riesling.
