Curry in Hurry

When we lived elsewhere, we had ready access to all manner of Indian food. Not so much here in West Texas. But, I have a couple of pretty delicious curries under my belt, including this one. It makes enough for dinner, plus a couple of lunches for the week--so, perfect for Sunday night. If you can find paneer, you can use it instead of the tofu, but the tofu does keep it to the lighter side.

INGREDIENTS

• 1 pound extra-firm tofu, cut into 3/4- to 1-inch cubes
• 2 tablespoon canola oil
• 1 large onion, cut into 1- to 2-inch pieces
• 2 tablespoons minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 serrando chile, minced with seeds for more heat
• 2 teaspoons ground coriander
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 2 tablespoons tomato paste
• 1 28-ounce can crushed tomatoes with added puree, preferably fire-roasted
• 1/2 cup water or vegetable broth; more to thin as needed
• 1 teaspoon turmeric
• 12 ounce package of frozen peas
• 1 teaspoon garam masala
• 1/3 cup chopped fresh cilantro
• Salt and pepper

DIRECTIONS

Heat 1 tablespoons vegetable in heavy large nonstick skillet over medium-high heat; add tofu to skillet and cook until golden. Remove pan from heat and reserve.

Place onion pieces in a food processor and pulse until finely chopped. Alternatively, you can grate the onion using the largest side of a box grater. Heat remaining tablespoon oil in a large pot or cocotte, then add the chopped onion and cook, stirring often, until it has softened and is eginning to show a little color; about 10 Iminutes. Add minced ginger, minced garlic, and serrano chile and cook, stirring for about 2-3 minutes. Add the ground coriander, cumin and ginger and stir for constantly for 1 minute. Clear the center of the pan, then add the tomato paste and cook for 1 minute, then stir into the rest of the mixture. Add crushed tomatoes with puree, 1/2 cup water or vegetable broth and turmeric; season with salt and bring to a simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15-20 minutes. 

Add peas and cooked paneer, gently folding to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Stir in garam masala and cilantro. Taste and adjust seasoning. Serve with rice, quinoa or other grain--plus naan!

Pumpkin Space

Of course, it's fall and pumpkin spice everything is everywhere. BUT so are the pumpkins and winter squash--from large cans of purée to any number of beautiful gourd-like vegetables. So of course as I scan recipes, my mind turns to warming foods like stews, braises, curries and roasted items. This recipe combines delectable roasted squash with a luxurious curried sauce of pumpkin and coconut milk. I used tofu and seitan for variety and interest, but of course substitute your favorite protein which could be red lentils, garbanzo beans, sliced chicken substitute or even veggie meatballs.

Recipe: Fall Pumpkin & Squash Curry

Ingredients

• 2 tablespoons canola oil (divided)
• 1 lb extra-firm tofu, cut into ½ inch cubes
• 4 oz. seitan (optional)
• 1 medium onion, quartered and sliced thickly 
• 3 tablespoon minced ginger
• 2 tablespoon minced garlic
• 1 tablespoon tomato paste
• 1 16-ounce can petite diced tomatoes, with juice
• 1 15-ounce can pumpkin purée
• 1 cup vegetable broth
• 2 cups unsweetened coconut milk
• 2 1/2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper (or less if you don't like the heat)
• 2 1/2 cups roasted butternut squash, diced (about half a medium sized squash, save the rest for another recipe.)
• 1 tsp. vegetarian fish sauce
• 1 1/2 teaspoons fresh lime juice
• Steamed rice for serving
• Cilantro and lime zest for garnish

Directions

In a large, dutch oven or stainless steel casserole, heat one tablespoon oil and fry the tofu until light and golden brown on all sides. If using the seitan, add in the last two minutes. Remove all to a paper towel lined plate to drain. 

Add the rest of the olive oil to the pan and heat, add onion and sauté for 10 to 15 minutes until soft and starting to brown. Add ginger and garlic; cook for two to three more minutes. Add the curry powder and cayenne, stirring to toast for two minutes. Add the tomato paste and cook for two to three minutes, until it is darker and combined with onion, garlic and ginger. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin darkens slightly, about 10 minutes. Add vegetable broth, and coconut milk; simmer for 20 minutes. Add butternut squash, tofu, seitan (if using), fishless sauce and lime juice. Simmer until tofu, seitan and squash are warm. Serve with steamed rice and garnish with cilantro and lime zest.