Thursday, January 06, 2011

Black Pepper Tofu Curry, Sweet Potatoes with Chile Tamarind Sauce

Dinner 1/06

Black Pepper Tofu Curry

Sweet Potatoes with Chile Tamarind Sauce

Basmati Rice

A riff on Maya Kaimal's recipe, subbing cubed and fried tofu for an otherwise vegan recipe.

The sweet potato recipe is a based on this recipe. In this version, we first peeled and cubed the sweet potatoes, then boiled them for 10 minutes and they were finally braised in the sauce. Our son made this dish, which was an excuse to teach him the joys of using a mortar and pestle, rather than use a food processor -- which we don't have anyway. ;)

Both dishes were served on a bed of basmati rice.

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