Sounds weird right? But It's really good. I adapted this from a South Beach diet cookbook. Hope you enjoy. This is what I'm making tonight. I'll try to post a picture of it.
Cauliflower Curry
1 Package BAKED tofu cut in bite sized cubes (find it at a health food store)
1tbs oil
1 Onion chopped
1 green bell pepper chopped
2 tsp minced garlic or 2 cloves
1 tbs Homemade curry powder OR tbs Green Curry Paste
1tsp chopped ginger
1 head cauliflower cut into florets
1 can coconut milk or light coconut milk
1/2 cup chicken or vegetable broth.
salt and pepper
1. heat oil in large skillet over med-hi heat. Add tofu. Season with some salt and pepper.
2. When tofu starts to look crisp, add garlic and ginger. Mix.
3. Add curry paste/powder and onion and green bell pepper. Cook about 2 minutes, until fragrant. And you think, "it's sticking to the pan"
4. Add broth and coconut milk. Stir until you get everything off the bottom of the pan.
5. Add Cauliflower. Simmer until the Cauliflower is crisp tender. Serve over rice.
Notes--
You can use chicken instead of tofu. I used about 2 boneless skinless chicken breasts
When using tofu in curry I like BAKED tofu. Wildwood Baked tofu in Teriyaki flavor is good. Baked tofu stays firm in curry and doesn't crumble. It's more the consistency of Paneer Cheese
Monday, March 14, 2011
Monday, March 7, 2011
A word about curry and why I want to blog
Before I was 23, I had never even tasted curry. I certainly didn't know how to MAKE curry. Now I make it at least once a week. I am by no means an expert, but I know what I like. And I'm learning what my husband likes. More often than not that tends to be curry.
If you love curry as much as we do, but think it's too hard to make at home, You're wrong. If you've tried to make it at home, but you think it didn't taste the same. You're right. Most likely you're using the wrong spices. So a word about making curry at home. DON'T BUY CURRY POWDER FROM YOUR SUPERMARKET. Either make a curry powder yourself with the recipe I'll share below, or buy curry paste. I like Thai Kitchen paste when I don't have any of my own curry powder (www.thiakitchen.com). It comes in red paste or green paste. What's wrong with the curry powder from the supermarket? The Indian woman who taught me how to make my food taste authentic told me it's a no no. According to her most of those mixes are mainly turmeric powder and black pepper. Plus they don't use real Indian chili pepper.
So why do I want to start a blog? Because I'm a stay at home mommy who used to love going out to eat. Now that we have one income and a toddler, the idea of spending $75.00 or more for dinner while my son sees how much stuff he can drop on the floor just doesn't have the appeal. However, I still crave the Indian, Thia, and Greek dishes that the restaurants have to offer. What I've learned in the last two years is that the food I love is not only quick and easy to make, it's is also incredibly healthy and can be inexpensive. I wanted to share my knowledge with anyone who would listen (or read).
My plan is to try to share something at least once a week. Most of my blogging will not have this much chit chat. Happy cooking. Here's my first recipe.
______________________________________________________
--Note-- Buy your spices in bulk and store them in your freezer. You can either buy them at a local Indian Store or online. DO NOT buy these spices in the small little containers you find at the store. It's way too expensive and they are not as fresh and you will find at a Indian Market. They will keep in your freezer for years.
--You will need a coffee/spice grinder that you are willing to use just for spices. Once you grind these spice you cannot go back to grinding coffee beans (unless you like cumin flavored coffee).
--Store you new curry powder in the fridge in a GLASS jar so it doesn't loose freshness.
1/2 C Black Pepper (pepper corn)
1C Coriander powder
1/2 C Turmeric powder
1C Cumin Powder (or seeds)
1/2 to 1/4 Indian red Chili Powder (not the same at other red chili powder)
3 Cardamom pods
1/16 C Fennel Seeds
Grind all the spices in a coffee grinder into a very smooth powder.
Not only is this good for all the recipes I'll share later, but you can also add it to things you already make.
Add a pinch to eggs for a new flavor. Sprinkle on potatoes before roasting. Add a scant spoonful to tomato soup for a quick International meal. Use your own powder whenever you have a recipe that calls for curry powder. It's taste better, and in the long run, it is cheaper. It will keep in the fridge for over a year.
If you love curry as much as we do, but think it's too hard to make at home, You're wrong. If you've tried to make it at home, but you think it didn't taste the same. You're right. Most likely you're using the wrong spices. So a word about making curry at home. DON'T BUY CURRY POWDER FROM YOUR SUPERMARKET. Either make a curry powder yourself with the recipe I'll share below, or buy curry paste. I like Thai Kitchen paste when I don't have any of my own curry powder (www.thiakitchen.com). It comes in red paste or green paste. What's wrong with the curry powder from the supermarket? The Indian woman who taught me how to make my food taste authentic told me it's a no no. According to her most of those mixes are mainly turmeric powder and black pepper. Plus they don't use real Indian chili pepper.
So why do I want to start a blog? Because I'm a stay at home mommy who used to love going out to eat. Now that we have one income and a toddler, the idea of spending $75.00 or more for dinner while my son sees how much stuff he can drop on the floor just doesn't have the appeal. However, I still crave the Indian, Thia, and Greek dishes that the restaurants have to offer. What I've learned in the last two years is that the food I love is not only quick and easy to make, it's is also incredibly healthy and can be inexpensive. I wanted to share my knowledge with anyone who would listen (or read).
My plan is to try to share something at least once a week. Most of my blogging will not have this much chit chat. Happy cooking. Here's my first recipe.
______________________________________________________
--Note-- Buy your spices in bulk and store them in your freezer. You can either buy them at a local Indian Store or online. DO NOT buy these spices in the small little containers you find at the store. It's way too expensive and they are not as fresh and you will find at a Indian Market. They will keep in your freezer for years.
--You will need a coffee/spice grinder that you are willing to use just for spices. Once you grind these spice you cannot go back to grinding coffee beans (unless you like cumin flavored coffee).
--Store you new curry powder in the fridge in a GLASS jar so it doesn't loose freshness.
1/2 C Black Pepper (pepper corn)
1C Coriander powder
1/2 C Turmeric powder
1C Cumin Powder (or seeds)
1/2 to 1/4 Indian red Chili Powder (not the same at other red chili powder)
3 Cardamom pods
1/16 C Fennel Seeds
Grind all the spices in a coffee grinder into a very smooth powder.
Not only is this good for all the recipes I'll share later, but you can also add it to things you already make.
Add a pinch to eggs for a new flavor. Sprinkle on potatoes before roasting. Add a scant spoonful to tomato soup for a quick International meal. Use your own powder whenever you have a recipe that calls for curry powder. It's taste better, and in the long run, it is cheaper. It will keep in the fridge for over a year.
Subscribe to:
Posts (Atom)