Curry in a hurry
You may get sick of me gushing about ingredients I’ve found and prices I’ve paid for them.
Sydney although blessed with beautiful weather and stunning beaches, did not give easy access to……well, anything really.
Although they seem to have a somewhat diverse immigration population, the availability of ethnic products are far and few between. I am amazed by the access to pretty much anything you could ever imagine here in Mississauga.
On my way to find a store today for a bag of milk I came across a huge advertisement for a new Giant Indian Grocer. I couldn’t stop myself. I’ve had plenty of hits and misses with Indian food stores but this one was huge and well stocked. The veggies were looking a little worn but the store was large, clean and loaded with dried beans, spices and grains.
I was like a kid in a candy store!
I picked up just enough to put together a spicy, thick and hearty tofu curry stew. My most bestest meal 🙂 Here’s the problem…I make it different each time so my quantities may be too strong for someone else. The nice thing about curry is that you can keep tasting as you go along and adjust as necessary.
1 large white onion
9 cloves of garlic
1- 2″ piece of ginger
3 hot chilis (optional)
1/4 cup mild curry sauce ( here is where I use a lot so start with 1 tbsp at a time)
1/4 cup water
1 block of firm tofu cut into small cubes (frozen and defrosted if possible)
1 large can tomatoes
1 can chick peas drained
1/2 head cauliflower cut into bite sized pieces
3 large handfuls of fresh spinach (or 1 box frozen)
2 tbsp curry powder (start with 2 tsp and add to taste)
left over quinoa (it’s just what I had but basmati is best)
besan flat bread (I bought these but you can also use naan or just pitas)
Begin by blending the onion, garlic, ginger and chilis until you have a paste (I used the bullet). Pour into a large non stick pan or stock pot and sauté on high heat, stirring often until mixture reduces and browns a bit. Add the juice from the can of tomatoes and stir again for a few minutes.
Stir in curry paste, water and curry powder.
Add tomatoes, chick peas, tofu, cauliflower and spinach and stir. Let this simmer for up to 1 hour or until half of the liquid has reduced and the curry thickens.
Season with salt and pepper if necessary and ladle over quinoa or rice. Garnish with yogurt and pistachios and serve with flat bread.
This is insanely easy curry to make. It will last all week in the fridge for left overs or frozen into single servings. High in proteins from the beans and tofu, low in carbohydrates depending on the amount of grains you add and full of veggies. I add fat to my curry with the heart healthy pistachios unlike Indian restaurants where most curries are laden with vegetable oil or far too much ghee.
Are you an Indian food lover? if so, what is your favourite dish and do you ever attempt it at home?
Today I purchased a plastic cutting board, parchment paper and some Ziploc containers. Isn’t it funny how these small things can make a kitchen that much more functional?
Tomorrow??? Wholefoods!!! I can wait.