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!

Beans, Beans the Magical Fruit

 March in West Texas is frought with rapid changes in the weather--beautiful and sunny one day, cold and snowy the next.  Sometimes, it's a challenge to know what to cook.  This soup balances the seasons perfectly: light, but filling; rich and luxurious; with numerous options of toppings and garnishes.

INGREDIENTS

• 2 chipotle chiles in adobo sauce, finely chopped
• Vegetable oil
• 1 large onion, finely chopped
• 2 large carrots, finely diced
• 3 stalk celery, halved lengthwise and finely chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 bay leaves
• 3 (15-ounce) cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 28-ounce can petite diced tomatoes, undrained
• Salt
• Pepper
• Garnishes of your choosing...

DIRECTIONS

Heat a large Dutch oven on medium-low heat, add vegetable oil. Add onion and cook, stirring occasionally for 20 minutes. Stir In carrot and celery, continuing to cook for five minutes. Add garlic, then cook for five more minutes. Stir in chiles, cumin, oregano, chili powder, and bay leaves; cook 1 minute, stirring constantly. Stir in beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer an hour, stirring occasionally.

Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a blender or large mixing bowl and use am immersion blender to purée. Add pureed soup back to pot, stirring to combine. Season with salt and freshly ground black pepper, taste and adjust seasoning. Serve with wedges of lime, sour cream, cotija cheese, toasted pumpkin seeds, diced avocado, salsa, hot sauce and strips of fried tortilla.