Curried Veggies

The other night I was craving a curry overflowing with veggies cooked until just fork-tender, and in a sauce not too spicy, but fragrant and warm with curry seasoning. So, I tinkered about and came up with this dish!

The sauce included lite coconut milk, prepared curry powder, some mustard seeds, green onions, and a touch of veggie stock. Mushrooms, broccoli, tomatoes and swiss chard were lightly cooked in the sauce and then served over a bed of long-grain brown rice and marinated, baked tofu, pictured below.
The veggies were perfect for me, not mushy or overcooked, but still vibrant in color, taste, and texture. I longed for some mango chutney to serve with the dish, but this Mrs. Hubbard's cupboards were bare! I did squeeze on some fresh lemon juice to finish, using a meyer lemon (wedge of lemon in top picture in upper right of bowl). I don't normally have meyer lemons on hand, in fact I rarely see them in my grocery store. They were on special last week though, so I decided to pick up a couple to try. They are a touch sweeter than regular lemons, have a slight orange color, and with a taste between a lemon and an orange, or maybe even a tangerine.

I hadn't planned on "creating a recipe", so I didn't jot down notes. But I enjoyed it so much I will recreate it from memory. I will pull this one together again this week I think but this time I'll add a small amount of raisins (for the sweet/spicy contrast that I love), and have some mango chutney on the side... mmmm! :)