Monday, August 02, 2010

Tofu and Tomato Stew, Samosas, Chickpea and Kabocha Squash with Coconut Milk, Basmati Rice

Dinner 8/02

Tofu and Tomato Stew
(recipe below)


Chickpea and Kabocha Squash with Coconut Milk

Basmati Rice

Tofu and Tomato Stew

1 tbs. canola oil
1 lb. of extra firm tofu
1 tbs. tamari

1 tbs. canola oil
1 medium onion, sliced thinly
4 cloves of garlic, minced
1 tbs. ginger, grated
10 curry leaves

1 cinnamon stick
1 black (or green) cardamom
6 cloves

1 tsp. cumin
1 tsp. coriander
1 tsp. dried chili

2 cups of tomatoes, diced (or 2 cups canned whole tomatoes, crushed)
salt and pepper to taste

Dice the tofu into small cubes. In a wok on medium-high heat, add 1 tbs. canola oil and stir-fry the tofu until golden brown on all sides. At the end of cooking, splash with 1 tbs. of tamari. Turn until well coated and then remove the tofu to a plate and reserve.

In a large saute pan on medium heat, add the canola oil and cook the sliced onions until they start to show some color, then add the garlic, ginger and curry leaves and cook for a minute.

Using a mortar & pestle, grind the black (or green) cardamom seeds and cloves together. Add the whole cinnamon stick and the freshly ground spices to the onions and cook for one more minute.

Add the cumin, coriander, ground chile and stir to combine, cook for 2 to 3 minutes.

Add the diced tomatoes, season with salt and pepper.

Turn the heat to down and cook for 20 minutes, stirring occasionally until the tomatoes have broken down. At the end of cooking add the stir-fried tofu back into the stew and stir to combine. Check for seasoning and serve with basmati rice.

The chickpea/kabocha squash dish was a pleasant surprise for a totally freestyle preparation. Diced kabocha squash was pan-fried and then braised with chickpeas, turmeric, tamari and black pepper in coconut milk and reduced down for 20 minutes.

Liz made the samosas (stuffed with potato and peas) and the center of the plate was rounded out with basmati rice to soak it all up.

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