Tofu Vegetable Curry
Ingredients
| 2 pkg Frozen Spinach | 1 pkg Firm Tofu | 4 Medium Potatoes | 1 14 oz can Coconut Milk |
| 2 Medium Onions chopped | 1 - 5 oz can Tomato Paste | 2 tsp Cumin ground | 1 or 2 Fresh Green Chili Peppers (optional Dried Chilies) |
| 2 tsp Mustard Seeds | 2 cups Green Peas (frozen or fresh) | 5 Tbsp Curry Powder | 6 Cloves Garlic crushed |
| 2 tsp Coriander ground | 1/4 cup Canola Oil | 1 tsp Sea Salt |
Instructions
Cut potatoes and tofu into cubes (approx 3/4 inch). Saute tofu in oil until brown on all sides set aside. Pop mustard seeds in hot oil. Add chopped onions and crushed garlic Saute until onion is transparent. Add Chilies, potatoes and spinach Stir until mixed together. Add all remaining ingredients. Cover and simmer for 1 hour. Curry is best made 24 hours in advance Crock Pot can be used to prepare this dish.
Curry Powder
Ingredients
| 1 Cup Coriander Seeds | 1/2 Cup Cumin Seeds | 1 Tbsp Whole Cloves | 1 Tbsp Whole Cardamom (Black) | 1 Tbsp Whole Black Peppercorns |
| 1 Tbsp Whole Cardamom (Green) | 10 Bay Leaf | 1 Tbsp Red Chilies (or to taste) | 1 Tbsp Fenugreek Seeds | 1 Tbsp Whole Tumeric (or ground) |
| 1 Tbsp Salt | 1 Tsp Sucanat | 1 Tbsp Onion Powder | 1 Tbsp Garlic Powder |
Instructions
Blend all spices together in a bowl. Roast spice mixture in a dry pan over medium heat until all spices are dark in colour. Allow to cool Grind into a fine powder with a mortar and pestle.
Pappadums
Ingredients
| Pappadums | Vegetable Oil |
Instructions
Deep fry Pappadums until golden brown and crispy.