Posts Tagged ‘ Curry ’

Tofu Korma

Early in the day: Summer in Florida is getting old quickly.  It’s hot humid and our rainy season.  Typically the term “rainy season” means a few brief rain storms often in the afternoon or evening with lots of thunder and lightning.  The last several days it’s been raining so much it’s incredible.  Yesterday around noon the darkest cloud came over my office and made midday look more like midnight!  It lasted over an hour with incredibly heavy rain.  It was incredible, I thought for sure a tornado or some crazy weather phenomenon was going to attack us.  Luckily just the rain  did.

With this weather in mind I’m in a bit of a cooking quandary.  It’s finally my day off and I want to cook but I don’t trust the weather enough to grill something and I don’t want to turn on the oven.  I”m trying to come up with a good summer dinner that is cooked using the stove top only.

Later on: So I’ve decided to try something totally new and create my own veg version of an Indian chicken korma, substituting tofu and butternut squash for the chicken.  Being the wonderful wife that I am, I will actually make a small pot with chicken for my husband.  Korma is a creamy curry sauce made with many rich, fragrant spices.  From my online research there seems to be many variations, some made with heavy cream, coconut milk, or yogurt.  I’ve also seen many different vegetables incorporated.

Today I’m going with butternut squash which works very well with cream sauce, peas and tofu.  I’m not a fan of seitan but if you are feel free to use that in place of tofu.  I noticed several recipes had a little tomato in them but I don’t think I’d like that with a creamy sauce.  I had about 1 cup of wild rice uncooked so I decided to use that instead of a plain white rice.

Even Later: First let me apologize for my lack of photo.  It seems the aging camera I’ve been using has decided to die on me.  While it took the pics they were grainy and unfocused.  It might be a couple of weeks until I can purchase a reasonably priced new one.

The end result was a really rich and tasty dinner.  Both my husband and son really enjoyed it.  At the last minute I decided to add a little sriracha.  The recipe had a nice warm flavor without it but we like a little more heat.  It’s totally optional.  I had all the spices prepared, prior to cooking so they all were ready to toss in at the right time.  This made it very easy.  Cooking the 2 pots of it at the same time was quite easy although I think my husband would have enjoyed the tofu version.  Either way this recipe is definitely a keeper.

Ingredients

  • 4 tablespoons vegetable oil
  • 1 12 oz block tofu
  • 1 butternut squash peeled, cubed and either roasted or microwaved
  • 1 cup frozen peas
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon grated ginger ( I freeze mine and it grates super easy!)
  • Salt to taste
  • 1 teaspoon turmeric, cumin, and coriander
  • 1 cup water
  • 1 1/2 teaspoons garam masala, or to taste
  • 1/2 – 3/4 cup heavy cream
  • 1/2 cup yogurt
  • Sriracha (optional hot sauce) to taste, about 1 teaspoon
  • 1/2 cup chopped cashews for topping

Directions

Heat oil in a  pan and add onions and saute for 4 to 5 minutes on a medium heat until the onions are starting to brown

Then add the garlic and ginger and cook for 1 or 2 minutes. Add the spices except the garam masala mix well so the seasoning is well mixed.

Turn the heat up to medium high and cook for another 1 minute adding the tofu and squash

Stir well so that the tofu gets mixed well with all the seasoning, this is where it gets all the flavor.

Add water and turn down the heat slightly, then stir in the garam masala and cream , yogurt, and peas cooking for another 5 minutes. Serve sprinkled with cashews.  Enjoy!

Have a peaceful day, Lin

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Indian Buffet

I am so excited, my son is home and we’re going to the Indian buffet for lunch!  After much deliberation my son decided not to extend his summer excursion backpacking through Europe and he came home on his originally scheduled date.  Much of this is due to the airline giving him wrong information about the ease and cost of changing his ticket.  Apparently it isn’t as inexpensive or easy as they originally made it sound, that part just stinks!

I have been craving Indian food for quite awhile.  I haven’t had it for several months and the last time we went for dinner which is sit-down service instead of buffet.  Usually I don’t care for buffets, feeling that if I’m eating out and paying for it I want  to be served.  However, with Indian food there are too many choices and I love them all!  The buffet we enjoy is predominantly vegetarian with a few meat dishes at the end of the buffet line.

I’ve happily called out for the first 1/2 of my work day for this.  I feel a little guilty about losing some of my saved time off, but hanging out with my kids is always first choice.  The hubby comes a close second…  There are so many great selections, the hard part will be not eating nan, their delicious flat bread that is great to sop up the rich spicy sauces many dishes come with.

If you haven’t had Indian food out you are missing a great treat.  As many ethnic restaurants they are extremely vegetarian friendly, the number of selections is fabulous.  It is definitely a bit on the spicy side but they are usually willing to adjust the heat for a milder palate.  If you’re in Florida my favorite place has several locations.  If not just take a look at their menu to see what you might be missing out on.  http://www.tasteofindiafl.us/

Last, is anyone else hooked on The Next Food Network Star? It’s not the most veg friendly show to say the least but I love watching it.  This year I am cheering on Aarti Sequeira who I just think is adorable, full of personality.  She cooks a lot of traditional Indian food which all looks delicious.  I watch her cook and mentally turn her dishes into veg dishes.  With her style of cooking it should be pretty easy.  Maybe I’ll check out her blog and convert a recipe later this week.  If you’re interested her blog is: http://www.aartipaarti.com/

Have a peaceful day!  Lin

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Curried Potato’s in Red Sauce

I love the smell of my house when cooking with spices such as curry and tumeric.  To me the aroma says come on in and have a bite.  Fortunately this invention tasted quite good too.

I subscribe to the magazine Vegetarian Times and I also have them email me recipes, most of which are in some back issue of the magazine but I’ve forgotten about.  The other day I received a recipe for Curried Potato’s but there were a few things that didn’t appeal to me.

I made a few adjustments, using canned tomato sauce in place of the tomato’s.  I’m just not a huge fan of cooked tomato’s unless it’s a sauce and couldn’t picture the combination.  I also thought chick peas would work better than black beans, so that and the addition of spinich was another change.

You are welcome to view the original recipe here: http://www.vegetariantimes.com/recipes/10637?utm_source=LowFat&utm_medium=newsletter&utm_campaign=lf182

Personally, I thought my version came out great.  One thing to note, as it cooked the flavors became more mild, the heat lessened.  While I tasted during cooking I thought 1 jalapeno was enough but when we sat down to eat we agreed that it was a little mild.

Ingredients

  • 1 1/2 Tbs. vegetable oil
  • 2 medium onions, sliced thin
  • 3 cloves garlic, minced
  • 4 large Yukon gold potatoes, peeled and cut into chunks
  • 3 carrots, peeled and cut into 2″ pieces, or store bought pre cut
  • 1 box frozen chopped spinich drained well
  • 2-3 teaspoon curry powder
  • 1 teaspoon tumeric (optional, but great!)
  • 1 15-oz. can chick peas with fluid
  • 1 8oz can tomato sauce
  • 1 can low-sodium vegetable broth
  • 1 or 2 jalapeño chiles, seeded and chopped (your preference)
  • 1-2 tsp. balsamic vinegar
  • Salt, pepper to taste

Directions

Heat oil in large skillet over medium heat.

Add onions cook 5 to 7 minutes until starting to brown, add garlic for 1 minute. Stir in potatoes, carrots, and curry powder, and cook 3-4 minutes.

Add chick peas with their liquid, tomato sauce, broth, jalapeño chiles, vinegar, and spinich; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.  Serve over jasmine rice.

Last, my husband’s plate was topped with some grilled shrimp which he mixed right in.