Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Curried Tofu in Tomato Sauce

Ingredients

  • 8 ounces extra-firm tofu, drained
  • 1/8 teaspoon salt
  • 2 teaspoons curry powder, divided
  • 1/4 cup roasted sliced almonds
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 14.5-ounce can chopped tomatoes, drained
  • 1 cup milk or cream
  • 1 1/4 cups frozen peas
  • 1/2 cup cilantro leaves, optional

 

Directions

Cut tofu horizontally into two 3/4-inch thick slabs.  Press each between a towel to remove excess moisture.  Rub salt, and then 1 teaspoon of the curry powder, into the top and bottom of each slab.  Cut tofu into 3/4-inch chunks and set aside.

Heat 1 tablespoon of oil in a wide skillet over medium heat.  Add tofu, and allow to brown on one side.  Carefully turn with a spatula, and cook until golden on most sides.  Remove with a slotted spoon, cover to keep warm, and set aside.

Add remaining 1/2 tablespoon of oil to the pan, followed by garlic and ginger.  Cook until garlic turns pale gold, then add tomatoes, milk, and 1 teaspoon of curry powder.  Stir and cook several minutes, until tomatoes lose most of their moisture.  Stir in peas, then cover and cook until almost tender, about 3 minutes.

Scatter tofu over tomato mixture.  Cover and heat through, about 2 minutes.  Carefully stir in cilantro, if using.  Garnish with almonds and serve immediately with cooked rice or quinoa.

 

Adapted from Indian-Seasoned Tofu with Tomatoes from Sunflower Market.

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Potato Chickpea Curry

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup cream, half-n-half, or milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup frozen peas

Directions

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.  Drain, and set aside.

Warm oil in a skillet over medium heat.  Add onion, and cook until soft and translucent, and maybe slightly caramelized.  Stir in garlic, curry powder, garam masala, ginger, cumin, and salt.  Cook for 1 or 2 minutes, stirring.  Pour in tomato sauce, cream, and chickpeas.  Stir in potatoes.  Simmer 5 minutes.  Serve warm over rice.

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Cauliflower Chickpea Curry

I was about to move on to pasta dishes, but I’m going to take a quick detour.  Tonight I am making the only Indian dish that I’m really happy with.  (And I looove Indian food!)  Since it’s a melding of two different recipes, I want to record it before I forget what I did. 🙂

Ingredients

1 head cauliflower, rinsed and broken down into florets

2 tablespoons butter, divided

2 tablespoons oil

1 tablespoon butter or oil

1/2 onion, chopped

2 teaspoons yellow curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon ginger

1/4 teaspoon cumin

1/2 teaspoon salt

2 cloves garlic,pressed

1 cup vegetable broth

2 cups half-and-half

1 cup canned chickpeas, rinsed and drained

Directions

In a large saute pan over medium-high heat, add the olive oil and 1 tablespoon of the butter to melt.  Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes.  Give a good toss and let cook for 3 more minutes.  Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. This part smells sooo good!  Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Then, pour the florets into a large bowl and quickly cover tightly with plastic wrap.

While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the remaining butter.  Once the butter is melted, add the onions and spices. Cook until translucent, then add the garlic and cook a minute more.  Add the vegetable broth and bring to a simmer.  Cook until the stock is reduced by half, and then add the half-and-half and raise to a simmer.  Cook until the sauce is reduced and thickened.  With a slotted spoon, remove the cauliflower from the bowl and add to the pot.  Add chickpeas.  Raise the heat and simmer 5 minutes more.  Serve warm over rice.

Adapted from Cauliflower in Curry Cream Sauce by Sunny Anderson and Butter Chickpea Curry from AllRecipes.com.

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