To me, eggplants, zucchini, and green beans can be enjoyed all year long. So, look at me, making this Tofu and Summer Vegetable Curry in the middle of winter. YOLO. If you too want to live on the wild side, check out this Bon Appetit recipe below.
How to make it an A+: Snooze. This meal is missing some depth, and, while I hate making a healthy dish less healthy, it needs some sugar. The curry is missing that aspect (the one I used from Thai Kitchen, anyway), as well as a little kick! Drizzle the dish with sweet chili sauce, sriracha, and salt and pepper for a simple and immediate upgrade!