Thursday, August 02, 2007

Tomato and Tofu Stew, Currant and Pistachio Pulao, Roasted Cauliflower with Barbecue Sauce

Dinner 8/2

Tomato and Tofu Stew
(onion, garlic, ginger, cinnamon stick, curry leaves, cardamom, clove, tomato, cumin, corriander, dried chili, stir-fried tofu)

Currant and Pistachio Pulao
(basmati rice, onion, garlic, curry leaves, cinnamon stick, green cardamom, currants, pistachio, water, salt, pepper)

Roasted Cauliflower with Barbecue Sauce

We scored some fresh curry leaves at the West Side Market Wednesday, so we made two of our favorite Indian dishes. The spiced tomato sauce and twice-fried tofu (fried as cutlets, cooled, shredded and stir-fried with a little tamari) matches very well with the fragrant rice.

The roasted cauliflower was also from the West Side Market (and cheap -- $1 for two organic heads), and the barbecue sauce (hiding in the upper left corner) is basically ketchup with garlic, ginger, tamari, cumin and sugar -- but works surprisingly well with the roasted cauliflower.

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