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.