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.