Ingredients
- 1 tsp. Avocado Oil (I like Grove's Lime Infused)
2 cans lite tuna in springwater (I use Sealord lite, reserve the liquid to add to stock)
1/2 tsp. ground cumin
1/2 tsp. ground ginger
2 tsp. garam masala
1 pinch cayenne pepper
1/2 tsp. salt
1 Tbs. Rice Flour
1 tsp. Avocado Oil (I like Grove's Lime Infused)
1 medium onion, chopped
1 stalk baby bok choy, chopped
1 carrot, chopped
3 cloves of garlic, minced
1 Tbs. garam masala
2 tsp. curry powder (mild or hot, your choice)
1 quart (4 c.) chicken stock or broth (I use Massel's salt reduced chicken broth, its totally vegetarian and awesome flavour)
150 g Hard/Firm Tofu, diced into chunks
1 tart apple (such as Granny Smith or Honeycrisp), peeled and grated
1 can (about 14oz) coconut milk or cream, well shaken (I use a lowfat coconut cream)
salt and pepper to taste
Description
This Recipe Was Adapted From Soupaddict.com, Originally A Chicken Version Among Other Ingredients. I've Tweaked This And Twisted It, And Miraculously Came Up With This Divine Concoction! Thanks Soupaddict For The Inspiration!
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