Cold weather meets warming curry. Sauté onion garlic and ginger in ghee til fragrant, add curry powder, turmeric, and smoked paprika and blend a bit over medium heat. Add tomato paste, and cubed tofu for a couple of minutes. 1 can of coconut cream, some organic stock (veggie or chicken), quinoa and some peas, and bring to a boil. Lower and simmer for 15 minutes. Salt and pepper to taste and garnish with parsley. Go to for a nourishing night in.