Rich and loaded with umami, this Cauliflower Tofu Korma is a winner. The seasonings are just right to produce a flavorful dish that is as good as any in a restaurant. And the aromas coming out of your kitchen will make people run, not walk, to the table. I came across the recipe on my favorite vegan blog – PickUp Limes.
Of course, I made a few tweaks. The full-fat coconut milk lends the richness, which makes the Cauliflower Tofu Korma so incredibly satisfying. The dish comes together quickly and with only a little bit of fussing. I prefer to cut up my own cauliflower, but you could use store bought cut up cauliflower for an even faster result. And while I mostly followed the recipe, I think that next time I will use a mix of cauliflower and broccoli which will add color, texture and even additional flavor.
So what is Korma and how does it differ from curry or sabzi?
A curry does not need ingredients like yogurt, coconut milk, nuts, seeds and fragrant whole spices. But a kormaneeds all of these ingredients. Korma is a specific, mild, and creamy type of Indian curry. “Curry” is a broad term for diverse, spiced South Asian sauces. Kormas use yogurt, cream, coconut milk, nuts, and mild spices to create a thick, velvety gravy.
“Sabzi” (or sabji) refers to an Indian stew made of cooked vegetables. A sabzi is often seasoned with spices and served either dry or in a light gravy. It is a fundamental part of Indian cuisine, particularly in North India and Gujarat. Sabzi is commonly served with roti, paratha, or rice.
If you are not into a lot of heat in your food or are planning a meal with a diverse group, you can’t go wrong with a rich korma that is generally milder than a curry.
I served my korma over basmati rice, accompanied by a quick spinach raita, chutney and flat bread. It was a big hit with my husband and we are looking forward to left-overs.
RECIPE
Yield: 4 to 6 servings, depending on sides
INGREDIENTS
1 pound of Extra Firm Tofu, cut into 1-inch chunks
1 Tablespoon cornstarch
Freshly cracked black pepper (Just a few cracks or about 1/8 teaspoon)
1 medium to large cauliflower cut into florets (The leaves can be used if they are nice.)
1/4 cup of a neutral vegetable oil (I like Avocado oil.)
10 whole cloves
10 green cardamom pods, lightly smashed
2 cinnamon sticks
2 bay leaves
Generous 1/2 cup of raw cashews
10 medium to large garlic cloves (It’s about a standard bulb of garlic.)
2 small or one large yellow onion, peeled and roughly chopped
4.5 Tablespoons of water
Rounded Tablespoon of garam masala
1.5-inch knob of fresh ginger, peeled and sliced
Rounded teaspoon of ground coriander
Rounded teaspoon of ground turmeric
2 teaspoons of kosher salt
1/2 teaspoon of Kashmiri chili powder(If you are using another chili powder, like cayenne, I would only use a 1/4 teaspoon.)
Rounded Tablespoon of granulated sugar
25 ounces OR 3 cups of full-fat coconut milk
Chopped cilantro for garnish
DIRECTIONS
Steam the cauliflower for 8 minutes in a pot large enough to comfortably hold the florets. To steam the cauliflower, just use enough water to cover the bottom of the pot by an inch or 2. It should NOT cover the cauliflower.
Once steamed, drain the cauliflower and lay the florets out on a tea towel or paper towels. Gently pat to remove any excess water. Set aside.
While the cauliflower is steaming, add the cashews, garlic, ginger, onion and water to a blender or food processor Blend until you have a smooth paste. Set this aside.
In a large, deep, non-stick skillet with a lid, heat the oil over medium heat. When the oil is shimmering add the cloves, cardamom, cinnamon sticks and bay leaves. Be careful when doing this as the spices can pop right out of the pan! Stir and toast for 1 minute.
Carefully toss the tofu pieces with the cornstarch and some freshly cracked black pepper. Add this to the pan with the spices. Using a soft spatula, gently coat the pieces with the oil. Brown the flat sides of the tofu. Don’t stir it or the tofu won’t brown and might crumble. This takes a few minutes and honestly.
Once the tofu is golden, discard the whole spices using tongs. Then add the dried ground spices and cook for a few seconds more, stirring it through.
Now add in the cashew paste and cook for 3 minutes. I didn’t need to but you can add some splashes of water if you need to deglaze the pan.
Next comes the coconut milk. Add it and stir everything gently but thoroughly. It may seem like a lot of liquid at first, but the sauce will thicken especially if you make this ahead and reheat it.
It’s now to to plate this delicious meal and enjoy!
Winter is here with its cold, often damp, dreary days. The world has gone crazy and I long for comfort wherever I can find it. This Red Lentil Dal with Sweet Potato is warm, filled with umami and goes down a treat. Serve it over rice or with your favorite flat bread and for a brief period you will forget that anything bad could be going on.
I came across this recipe online, but made a few changes, mostly in the cooking times. There were some leftover roasted veggies in my fridge that I refreshed in the oven and served alongside. Since I had the time (and truly, it only takes about 10 minutes) I decided to make this carrot raita using our homemade yogurt as a base.
My husband and I eat very little meat and don’t seem to miss it. Luckily, we also both love beans and lentils so getting enough protein isn’t an issue. The best cuisines if you want a more plant-based diet are South Asian and Mediterranean. And both use many similar spices so stocking your pantry is easy. I often mix Mediterranean salads with an Indian main course. The Carrot Raita was actually inspired by a Turkish recipe that I recently came across and had planned to use as part of a New Year’s Eve platter of meze. It was wonderful as an accompaniment to the Red Lentil Dal with Sweet Potato.
We have access to pretty decent naan (and I’ve also made it on occasion) but pita or even whole wheat tortillas would work. Frequently I serve dal or curry over rice, but we had enough bread so I didn’t bother this time.
Yes, this dinner is healthy but it is also really, really delicious and satisfying. It also makes terrific leftovers, so if one of your New Year’s resolutions is to bring your lunch more often to work, this is a great option. The original recipe called for sweet potato and I had some so used that, but butternut squash would work equally well and many stores sell it pre-cut, making this an incredibly easy and quick dish to make.
Give this Red Lentil Dal a try. You won’t be disappointed. I wish all of you a happy, healthy and SAFE New Year!
RECIPE
Yield: 4 to 6 servings, depending on sides
INGREDIENTS
~350 g sweet potatoes, peeled and cut into smallish cubes (This turned out to be 1 large sweet potato. More is fine.)
1 Tablespoon neutral oil (I used Avocado Oil)
1 medium red or yellow onion, finely chopped
2 fat garlic cloves, peeled and minced
1 Tablespoon fresh ginger, peeled and minced
1 small green chili, such as serrano, finely chopped (remove the seeds if you don’t like a LOT of heat)
1 Tablespoon ground cumin (I thought it seemed like a lot, but was just right)
1 Tablespoon ground coriander
1 Tablespoon Garam Masala
Kosher salt and freshly cracked black pepper to taste
2 Tablespoons tomato paste
1.5 cups of red lentils, rinsed well and drained
4 cups of your favorite vegetable stock (If I don’t have my own ready, I like Better Than Bouillon)
1 can (400 ml.) full fat coconut milk
2 cups (75 gr.) baby spinach
A handful of chopped fresh cilantro
DIRECTIONS
Preheat the oven to 400 degrees F. Place the sweet potato cubes on a rimmed baking tray. Sprinkle with salt and freshly cracked black pepper. Drizzle 1 Tablespoon of oil (I used Avocado) over the top and toss everything well with your hands. Place the tray in the oven and roast for about 35 to 40 minutes or until tender and just starting to nicely brown. It could be longer or shorter depending on how you cut your sweet potato.
While the potato roasts, make the dal. Heat your oil (Could be coconut, avocado or other neutral oil) in a large deep pan with a lid. Cook the onion over medium heat for about 3 to 5 minutes or until softened.
Stir in the ginger, garlic and green chili and continue cooking for an additional minute.
Add the spices and tomato paste. Cook, stirring to bloom the spices and to remove the rawness from the tomato paste (about 1 minute).
Add the red lentils and vegetable stock and stir everything well. Bring the mixture to a boil, then cover the pan, and lower the heat to a simmer. Stir occasionally cooking for 20 minutes.
Add in the coconut milk and stir it through. Place the lid back on and cook for another 10 to 15 minutes. This can be done ahead and reheated if you are making it earlier in the day. Add in the baby spinach and mix it through until wilted.
Once your sweet potatoes are ready, stir 3/4 of them into the dal and save the rest to add on top when serving. (I stirred through all of my sweet potatoes because I had the extra roasted vegetables to use for serving. It’s purely an aesthetic choice, so go ahead and stir everything in if you prefer.)
Stir through half of the chopped cilantro and use the remainder for garnish. Now enjoy!
Cabbage Curry takes the humble, budget-friendly cabbage and transforms it into a silky, creamy and utterly delicious curry. I know that some of you only associate cabbage with coleslaw, sauerkraut or the steamed, stuffed rolls that many of us grew up with. But the relatively slow cooking of the cabbage turns this ubiquitous and inexpensive vegetable into a star.
About the only vegetable that I am not wild about is okra. So when I came across the Cabbage Curry on Rainbow Plant Life, it didn’t take any persuading to get me to try it. I didn’t think, however, that I would be making it as a Shabbat dinner. But accompanied by salatim, the Cabbage Curry made for a lovely, delicious and festive meal. An added bonus for me was that no animal had to die so that we could celebrate this weekly holiday.
I have always thought that Middle Eastern/North African and South Asian food complimented one another. So having the main dish be a curry and the sides be Middle Eastern, with everything accompanied by my husband’s wonderful challah worked beautifully. When making another culture’s food, I try to be respectful, but I’m also not afraid to play around a bit.
Whether you make this Cabbage Curry as a weeknight dinner or as part of a holiday meal, you won’t be disappointed. And no one will think that you skimped on the meal just because you used this budget-friendly main course. So in one dish, you tastebuds will sing and so will your wallet. You can’t ask for more than that!
YIELD: 4 to 6 generous servings, depending on sides
NOTE: Have everything prepped before you begin cooking!dd the serrano pepper and garlic
INGREDIENTS
2 Tablespoons of a neutral oil (I like Avocado)
4 fat cloves of garlic, peeled and minced
1 to 3 serrano pepper, de-seeded and finely chopped (I’m happy using one)
8 cups green (also called white) cabbage, core and tough outer leaves removed, shredded or thinly sliced (I used 3/4 of a 2-pound cabbage)
Kosher salt (preferably Diamond Crystal) and freshly cracked black pepper
2 Tablespoons tomato paste
2 teaspoons Kashmiri chili powder (I LOVE the slightly smokey, gentle heat from this pepper and use it on so many things. It is easily available online if you don’t have access to an Indian grocery store.)
1.5 teaspoons rounded ground coriander
1.5 teaspoons rounded ground cumin
3/4 teaspoon ground turmeric
8 ounces ripe tomatoes, seeds removed and finely chopped (You could use canned if ripe ones aren’t available or you don’t have any on hand.)
About 400 ml of a full-fat coconut milk
4 cups of cooked chickpeas, drained and rinsed
2 Tablespoons unsweetened almond or cashew butter
1 teaspoon garam masala
1 lime, juiced
1 cup of fresh cilantro, leaves and tender stems, chopped
DIRECTIONS
Mix together the cumin, turmeric, coriander, Kashmiri chili and tomato paste. Set aside.
Heat the oil in a large (12-inch) deep skillet or Dutch oven until shimmering. Add the serrano pepper(s) and garlic to the hot oil and stir almost constantly for 30 seconds or until fragrant. Do not allow the garlic to brown.
Next add the cabbage. Using tongs, try to coat all of the cabbage with the oil, garlic and pepper(s). Season with a 1/2 teaspoon of the salt and cook, stirring frequently for 12 minutes. You can add a splash or two of water if things look as if they are dry or might stick to the bottom of the pan. The cabbage should become silky and have some browning spots appearing.
Once the cabbage has reached the yummy stage, add in the spice mix, stirring to coat the cabbage for about 2 minutes. If things are looking a bit dry, add a few more splashes of water.
It’s time to add in the tomatoes. Mix through and cook for 5 minutes until they are softened and almost melting into the cabbage.
The curry is ready for the chickpeas, almond butter, coconut milk and another 1/2 teaspoon of kosher salt. Mix everything through and cook uncovered for 18 minutes, stirring every few minutes. The sauce will thicken, so if you have left-overs or are making this ahead, you will likely want to add some additional coconut milk or water to reheat the curry.
Add in the garam masala and juice from 1/2 of the lime and cook for 2 to 3 more minutes. Give things a taste and adjust with more salt or lime juice if necessary. (I didn’t add anything.)
Just before serving, add in the chopped cilantro, reserving a little to sprinkle over each serving for presentation.
I served this over rice and with a dollop of homemade yogurt. To keep the dish vegan, either don’t add any yogurt or use a plant-based yogurt. Since we eat a lot of South Asian food, I had 3 chutneys on hand, including my own cranberry orange relish that I make for thanksgiving! If it hadn’t been Shabbat, I would have also made naan to accompany the curry, although the challah was actually perfect. The sweetness of the challah played off beautifully with the curry spices and the soft bread was perfect for soaking up every last bit of the delicious sauce.
Baingan Bharta is a hit with us for two simple reasons: eggplant and Indian food. And it is also vegan and gluten free. Oh, yes, very, very delicious.
I had only ever eaten Baingan Bharta in an Indian restaurant and it always was a favorite option. So when I saw this recipe by Nisha Vora of Rainbow Plant Life, I was excited to give it a try. It worked perfectly. Now a key to making this dish sing is properly smoking the eggplant (aubergine).
Baingan Bharta is a great side dish as part of an Indian feast, but works equally well with grilled meats or fish. If you haven’t tried it but love eggplant, this is a great dish to add to your repertoire. It can be made ahead and reheated which is always a plus in my book.
Don’t be put off by the list of ingredients. If you like Mediterranean and South Asian foods, you will be using all of these spices over and over again.
If you don’t have either a gas range or a grill, you can prepare the eggplant under a broiler. The resulting dish will be very good, but a little less so. A trick that I learned to improve the smokiness when you don’t have a gas stove, is to include small bits of the skin that blistered and crackled in the oven. And while your range will require a little clean-up, the final product makes it so worthwhile.
Blistered eggplant transforms the fruit’s (Yes, Virginia, this is technically a fruit) texture to a creamy, rich, almost spreadable wonder.
RECIPE
Yield: About 4 generous servings as a side
INGREDIENTS
2 Tablespoons neutral-flavored oil (I like avocado or canola)
1 medium or two smaller eggplants between 1 to 1.5 pounds in total
1 teaspoon whole cumin seeds
1 medium onion, red or yellow, finely chopped
4 large garlic cloves, peeled and finely chopped
1 small serrano pepper, seeds removed (Unless you like a lot of heat) and finely chopped
1-inch piece of fresh ginger root, grated (TIP: Freeze fresh ginger root. It lasts a long time and makes grating very easy.)
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1.5 teaspoons kosher salt
2 medium tomatoes (ideally Roma or plum tomatoes, but any work), finely chopped
Prick the eggplant all over with a fork. This will prevent it from exploding. If you have a gas stovetop or a grill, place the eggplant directly over the flame as pictured above, using tongs to turn it frequently. Do this until the eggplant skin is blistered all over and the eggplant begins to collapse on itself. If you do not have a gas flame, place the eggplant on a baking sheet and put it under the broiler for 30 to 40 minutes, turning frequently. When done, move the eggplant to a cutting board. (SEE the photos above)
Once the eggplant has cooled a bit, carefully peel off most, but not all of the blistered skin and set aside. Then chop or mash the flesh to break it all apart. (TIP: because so many eggplants have a lot of seeds these days, I suggest that you place the mashed eggplant in a fine mesh sieve and press down on it. This will release the bitter juices and also will keep the finished dish from being too watery. It won’t remove the seeds, but they won’t get in the way of enjoying the dish.)
Heat the oil in a 9 or 10-inch non-stick or well-seasoned skillet over medium high heat. Once the oil is shimmering add the cumin seeds and cook for one minute to bloom the spice. Move the seeds frequently to prevent burning.
Add the onions with a 1/2 teaspoon of salt and cook for about 5 minutes. You want them to soften but not brown.
Then add the garlic, serrano peppers and turmeric, stirring frequently for 60 to 90 seconds.
Next comes the coriander, remaining salt and tomatoes. Cook for 5 minutes with the pan covered and then an additional 5 minutes uncovered. The tomatoes should be softened and almost jammy.
Once the tomatoes are jammy, add the chopped or mashed eggplant and Kashmiri Chili and mix everything through until well combined. Cook on medium-low heat for another 5 minutes, stirring often. Now enjoy!
I recently posted a recipe for a delicious Butternut Squash Curry, pictured above. My husband absolutely loved it. And I served it along with basmati rice and this Smoky Eggplant Dal. Both recipes came from Jamie Oliver‘s fertile mind. While neither dish is a completely authentic Indian dish, they definitely pay homage to the wonderful variety of South Asian cuisine.
The trick to making this dish special is properly blistering the eggplant. This technique also makes for the best Baba Ghanoush you will ever eat. If you do not have access to a gas stovetop or grill, this can be prepared in a broiler. It will still be delicious – just a bit less so, since that smokiness will not be as present.
Smoky Eggplant Dal can be made ahead and will keep refrigerated for a week. It reheats beautifully. Served with rice and/or naan and this is a healthy protein-rich, vegan meal of its own. Photos of dal do not even begin to do justice to the taste. So if you are a fan of Indian cuisine, there will not be any need to convince you to try this. And if you are either not familiar with dal, in general, or think that you dislike eggplant, please give this a try anyway. I hope that you will be pleasantly surprised.
Blistered eggplant transforms the fruit’s (Yes, Virginia, this is technically a fruit) texture to a creamy, rich, almost spreadable wonder. In this dal, you are not aware that is it there – only that this tastes delicious. And if you don’t wish to do an entire Indian dinner, this dal also makes a wonderful side dish to any roasted meat.
While I have listed amounts, don’t get too bogged down. A little more of the eggplant or the beans and the dish will still be wonderful.
RECIPE
YIELD: 6 servings
INGREDIENTS
1 large or two smaller eggplants (also called aubergine in many places)(Look for eggplants with a good skin and not too fat. Many eggplants we get these days have a lot of seeds, so try for an eggplant that weighs about a pound to 1.5 pounds.)
1 chilli of choice – serrano, jalapeno, Fresno etc.
2 large cloves of garlic, peeled
1 medium red onion (although yellow onion works as well)
2 cardamom pods – preferably black cardamom, which additional smokiness, but you can use green if that is all you have
1 teaspoon whole cumin seeds
1 teaspoon black or brown mustard seeds
1 sprig of rosemary (I know, but it works!)
1 Tablespoon of red wine or apple cider vinegar
1 400g or 15 oz. can of black beans (DO NOT drain)
200g of lentils (Pardina, du Puy, brown, Beluga)
1 large cinnamon stick
DIRECTIONS
Prick the eggplant all over with a fork. This will prevent it from exploding. If you have a gas stovetop or a grill, place the eggplant directly over the flame as pictured above, using tongs to turn it frequently. Do this until the eggplant skin is blistered all over and the eggplant begins to collapse on itself. If you do not have a gas flame, place the eggplant on a baking sheet and put it under the broiler for 30 to 40 minutes, turning frequently. When done, move the eggplant to a cutting board.
Once the eggplant has cooled a bit, carefully peel off most, but not all of the blistered skin and set aside.
Halve the chilli lengthwise and remove the seeds. If you like things spicy, you can leave the seeds, but I do not. If you have never worked with hot chillis, a word to the wise, wear gloves and DO NOT touch your eyes afterwards! Peel and finely slice the garlic, then peel and finely chop the onion. Crush the cardamom pods in a pestle and mortar and remove the outer shells, then pound up the seeds. (If you don’t have a mortar and pestle, you can use a rolling pin, meat tenderizer or cast iron pan to whack it. I would place a towel as a cushion under a board to spare your countertop and ears.)
Place a large (10 to 12 inches) non-stick frying pan on a medium low heat with 1 Tablespoon of neutral olive, Avocado or other neutral oil. Add the cumin, cardamom and mustard seeds.
Strip the rosemary from the stem and add that to the pan as well. Allow the herbs and spices to sizzle and infuse the oil for a few minutes. Then add the chilli, garlic and onion and cook for 5 minutes or until softened, stirring regularly. Chop the peeled eggplant into 1-inch chunks and add it, along with any bits of blistered skin, to the pan as well, with 1 Tablespoon of red wine or apple cider vinegar.
Allow everything to sizzle for a couple of minutes, then pour in the black beans, with their liquid and 600 ml (A little more than 20 oz.) of water. Now here’s the slightly tricky part. Set one end of the cinnamon stick on fire and then place it in the center of the pan. Quickly cover the pan with a tight lid. This will add smokiness as well to the dal. Cook the mixture on a medium low heat for about an hour until it thickens, stirring occasionally. Add splashes of water, if necessary (I didn’t need to) to loosen the mixture and to keep it from sticking. Season with salt and pepper. Now enjoy!
My husband and I enjoy a good curry for dinner and this Butternut Squash Curry is absolutely wonderful. It’s so easy to make a delicious, satisfying and nutritious vegan meal with the right ingredients. I served this along with Basmati rice and a Smoky Eggplant Dal that I had made a few days previously. (Watch for the recipe coming soon.) Both of these dishes can be made ahead and reheated with no loss of flavor which makes them perfect to have in your fridge for those busy nights when cooking is the last thing that you want to do.
Because these dishes are spice-dependent, be sure to use only fresh spices. Whenever possible, grind your own. Whole spices last longer than pre-ground and the final product is so much better. Coffee or spice grinders are relatively inexpensive and you’d be surprised at how quickly you can create your own spice blends.
When I think of Butternut Squash, I generally think of autumn or winter. However, these days you can find many of what would otherwise be out of season fruits and vegetables. The other ingredients are all pantry staples for me. And if you enjoy South Asian and Mediterranean cuisine, you likely have many of these ingredients on hand as well.
The original recipe comes from Jamie Oliver. I enjoy his approach to food and his creativity, although his energy can be a bit exhausting at times. Nevertheless, I have taken several of his recipes, tweaked them a bit and have found them to be reliably good. Now I am not one of those food bloggers who thinks that everything is AMAZING! Nor do I think that everything has to be in order to enjoy making it and eating it. This, however, was a big hit in our house and will definitely be added to my make again revolving roster of dishes.
Butternut Squash Curry could be made with other squashes such as Red Kuri Squash or even sweet potatoes; however, depending on the squash you use, the skin may need to be removed before adding to the curry, unlike with butternut squash. This, as with most curries, should be served with rice and/or naan. You definitely want something to absorb all of that lovely sauce, as well as adding the necessary bulk to round out the meal.
The squash when roasted has a velvety texture with a natural sweetness that is the perfect foil for the spices. This curry is a winner and I hope that you will try it and let me know how it goes in the comments below.
RECIPE
Yield: About 6 servings depending on sides
INGREDIENTS
1 large butternut squash (about 1.2 kg) (Try to get squash that is relatively straight without a large bulb at the end. The bulb is hollow with seeds and you will end up with a smaller amount of squash than would be in a straighter, narrower squash.)
EVOO or Avocado oil
1 large onion, peeled and coarsely chopped
2 large cloves of garlic, peeled and lightly smashed
Fresh ginger root – about 4 cm, piece, peeled and left whole
1 teaspoon kosher salt
1 rounded teaspoon of coriander seeds
1.5 teaspoons dried fenugreek leaves(This beautiful herb, also known as Kasuri methi, has a slight bitterness with maple syrup undertones. It can be used as a seed, fresh or dried and is prevalent in Indian cooking. Do not try to substitute it with anything else.)
Rounded teaspoon of your favorite curry powder
1 teaspoon of Rajasthani chilli powder (Mirchi) (This gives a fragrant, medium heat. I love it and use it a lot, but if you don’t wish to buy it, you could add in ground red pepper to your desired level of heat.)
300g of ripe cherry or grape tomatoes left whole
2 rings of canned pineapple in juice or its equivalent in chunks
400ml of coconut milk
400g of cooked or canned chickpeas with some of the cooking liquid
DIRECTIONS
Preheat the oven to 400 degrees F. Wash the skin of the squash and halve the squash lengthwise. Make sure to use a sharp knife and cut through the bulbous hollow part first to make it easier. Scoop out the seeds and that gooky stuff that sticks to the seeds. Feel free to wash, dry and roast the seeds or otherwise discard them. Cut the squash into approximately 2 cm. chunks, skin and all.
Place in a roasting pan in a single layer without crowding and drizzle with about 1.5 Tablespoons of EVOO or Avocado oil and sprinkle generously with kosher salt and freshly cracked black pepper. Roast for 40 minutes to an hour or until softened and a lovely browned golden color.
While the squash is roasting, dry fry the chopped onion, garlic, ginger, coriander and curry powder in a non-stick frying pan on a medium heat, stirring until everything is lightly charred and the spices have “bloomed.”
Now add the whole tomatoes and the pineapple and cook for 10 to 12 minutes or until the tomatoes have softened and some have burst open and the pineapple has taken on some color. I like to gently scrape the pan with a wooden spatula to get up all of those lovely brown bits.
Remove the pan from the heat and put everything into a blender. Don’t wash the pan since you will be using it in a minute. Add the coconut milk and blitz until smooth. If the ingredients are still quite hot, place a towel over the top of the blender to prevent any possible volcanic activity. I didn’t have a problem, but I guess it can happen.
Once you have a smooth sauce, pour it back into the pan and add in the chickpeas and the liquid from the can. If you have cooked your own, add in about a cup of the liquid. Stir in the 1 teaspoon of slat and the fenugreek leaves. Bring the pan to a simmer and cook for about 10 minutes or until the sauce has thickened a bit.
Add in the roasted squash and gently stir it through the sauce. Cook on simmer for about 30 minutes. At this point, it is ready to serve or you can place it covered in the fridge for several days to reheat when needed.
The Hebrew reads: “Our heart is with Majdal Shams.”
Cauliflower Eggplant Sabzi is an easy, flavorful weeknight meal that is sure to please. Sabzi is basically a stew. Now I am aware that there are people who absolutely hate eggplant. I don’t understand it and we might not be able to be friends. Eggplant can be prepared at least 1,001 ways and comes in numerous varieties. If, however, you are one of those individuals, you can still enjoy this dish without the eggplant. Either use more cauliflower or another vegetable of choice.
My husband and I love to take long walks and to spend as much time outside while the weather permits. So when it comes to dinner, I want something that doesn’t take all day and/or can be prepared ahead and which packs a flavor wallop that will satisfy our cravings.
I happened to have both an eggplant and a cauliflower head in my fridge that I needed to use up. Since I wasn’t feeling very inspired at that moment, I went on the web to see if any recipes would fit my criteria. I came across this recipe and thought that it looked pretty simple and would be something that my husband and I would enjoy. All I needed to buy was some naan.
While I have made my own naan and parathas, I am also happy to purchase naan. I spread it with some ghee and sprinkle ajwain (carom seeds) on top to warm. Yummmm!
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After reading through the recipe, I knew that there would be a few changes that I would make. I simplified the directions, and added more of certain ingredients, Since I also had a bag of baby spinach to use up, I decided that it would also be a welcome addition to the sabzi, adding both nutrients and color.
Our preference is for things to have a mild to medium heat profile. If you prefer things hotter, you can always kick things up by adding serrano peppers, or cayenne. Because the spices are what make this dish, I cannot emphasize enough how important it is to use fresh spices and to grind your own whenever possible. It only takes minutes in an electric coffee or spice grinder and the rewards are manifold. The aromas of this dish while cooking will make your mouth water in anticipation of eating it.
If you choose a vegan yogurt and use EVOO instead of ghee on the naan, the dish will be vegan. Otherwise it is vegetarian, so is perfect for a meatless meal.
Leftovers will keep for several days in the fridge.
Recipe
Yield: 6 Servings
Ingredients
2 rounded tablespoons curry powder, of choice (I used a roasted Sri Lankan that I had made for a previous dish, but a hot Madras curry powder or mild if you don’t like heat)
1.5 teaspoons garam masala
1 rounded teaspoon black mustard seeds
2 tablespoons canola or avocado oil
1 large onion, sliced
4 large cloves garlic, minced
1 Tablespoon finely grated fresh ginger
1 teaspoon salt
1.5 pounds eggplant, cut into chunks, more or less the size of the florets
1 smallish cauliflower cut into florets
About 24-ounces can diced tomatoes or passata
2 15-ounce can chickpeas, rinsed
¾ cup water
2 large handfuls of baby spinach without the stems
Heat a heavy-bottomed pan with a tight-fitting lid or a Dutch oven over medium heat. Add the oil, onions and salt and stir for about 3 minutes. Then add in the curry powder, garam masala and mustard seeds to a well that you make in the middle of the onions and toast, stirring, until the spices begin to darken, about 1 minute.
Now add the garlic and ginger to the pan and cook, stirring, for an additional 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, and water. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add in the spinach and stir though until wilted. Taste and adjust the seasoning, if necessary.
Serve over your rice of choice and/or with naan. Top each serving with a dollop of yogurt, if desired.
You can also garnish this with some spiced cashews or crunchy chickpeas.
Cauliflower Spinach Tofu Curry has it all. Redolent with spices, the smell alone is a meal. The cauliflower, spinach and tofu not only add important nutrients, but they also add a balance of textures for the lively sauce. Since you are making this yourself, you get to control the heat of the finished dish.
Will you like this even if you don’t follow a vegan diet? Absolutely. Forget that it’s vegan. This curry is simply delicious. The original recipe comes from Rainbow Plant Life with my tweaks below.
And if you freeze your tofu first and purchase Super Firm tofu, which is now available in many markets, the tofu will have a wonderful meaty texture that is perfect for absorbing the sauce. If you can’t find Super Firm tofu, use the firmest tofu available. Then freeze that, thaw it and press out any additional liquid before cutting it. Either way, pat the tofu dry after very gently squeezing out some water.
I know that the ingredient list appears to be very long, but don’t be scared off. Most of it is spices, that if you do South Asian or Mediterranean cooking, you will likely have on hand. There is no difficult prep and measuring of the spinach, coriander and cauliflower does not need to be too precise. We happen to like a lot of cauliflower so I probably used more than the amount listed below. Just eyeball it. Same goes for the spinach and coriander leaves.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
We ate this Cauliflower Spinach Tofu Curry with both Basmati rice and naan. For serving you can also add some yogurt (dairy or dairy alternative) and toppers like roasted cashews, soybeans or Chakri and a chutney of your choosing. If you have time and the inclination, prepare a raita, like this favorite of mine. And a fruit platter for dessert.
Recipe
Yield: 4 to 6 servings, depending on sides
Ingredients
Curry
2 tablespoons avocado oil or neutral-flavored oil of choice
2 teaspoons whole cumin seeds
2 teaspoons whole black mustard seeds (can sub brown mustard seeds)
6 cloves garlic, minced or grated
2- inch piece fresh ginger, minced or grated (Pro tip: Freeze your fresh ginger and grate it frozen – no need to peel it first. The ginger lasts a long time and is much easier to grate. The vendor at the farmers’ market told me about this when I purchased young, fresh ginger.)
1 serrano pepper, diced (You can use more if you are into fiery food. This gentle heat was enough for us.)
1 smallish cauliflower head, cut into small florets (450 to 500g florets)
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
1 (14 to 16-ounce) block of super-firm tofu, previously frozen and defrosted
2 teaspoons kosher or sea salt
2 teaspoons garam masala
3 cups (45g) baby spinach, chopped
½ to 1 tablespoon freshly squeezed lemon juice
1 cup (16g) cilantro leaves and tender stems, chopped
Directions
Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until they start to pop and the cumin seeds just turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds. (Note: If using a stainless steel pan, this might stick, so stir almost constantly; add a splash or two of water as needed.)
Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.
When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted.
Nestle the cubed tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with naan or roti. (Keep leftovers separate from rice, or the rice will eat up all the sauce).
Over the years I have become an armchair traveler. I’m old enough to remember when flying actually was fun and a really big deal. We would dress in our best clothes, family came to the gate to wave you off and the staff treated you like honored guests. Travelers were, by and large, respectful of one another.
There was the Pandemic, of course. But even before that, travel just had become such a pain. Long lines at TSA, where I am always stopped, questioned and patted down because of an artificial knee – even with Global Entry. Then we are packed in like sardines on increasingly dirty planes where you are dollared and twenty dollared (it used to be nickeled and dimed) to death by staff who appear over-wrought and wish to be anywhere but on that plane, let alone serving you. There is a desperation about it all these days.
And while I’m in good condition, at 71, I am just too old to be running through airports, racing down long hallways, up and down stairs to catch the train to the next terminal to hopefully make my connection. All while shlepping my luggage because who checks luggage anymore?
But I have found one way to travel that never disappoints – through food. My spice cabinet is huge and I am guilty of occasionally buying somewhat obscure ingredients that are only good for one use. I justify this by telling myself that it is waaaay cheaper than actually buying a plane ticket and staying in a hotel with all of their hidden costs. Don’t get me wrong. I LOVE to be other places. I just hate what it takes to get there. Where’s a transporter when you need one?
As an inveterate reader of historical mysteries, I’m also able to travel through my books without ever leaving the comfort of my own home or favorite armchair. There is a series of books that takes place in 1930’s Ceylon – today’s Sri Lanka – that I love. I have read all 14 books so far and hope for more! There’s a gentleness to them that I appreciate in this decidedly ungentle world we are inhabiting. And I’m currently into a series that takes place in 1920’s Bangalore. (There does appear to be a theme here. My preferred historical period is from WWI to WWII, wherever in the world, although I would not have actually wanted to live then.) Aside from the mysteries, I enjoy the depiction of the times, locale, clothes and food. For me, however, the perfect novel always goes into great detail about the food.
The detective in the Inspector de Silva series always get excited when his cook prepares his favorite Pea and Cashew Curry for dinner. So after 14 books, I decided that it was past time to find a recipe for this vegan curry. It takes a bit of forethought because the cashews need to soak overnight, but there is nothing particularly difficult or fussy about this recipe. The author of the recipe suggested serving it with a Spicy Apple Curry, which I did. So I have included bonus recipes for the Apple Curry, along with a recipe for Sri Lankan Curry Powder. Both are included below.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
The Pea and Cashew Curry is creamy and tastes unbelievably rich, so a little goes a long way. The spices first appear on your tastebuds as subtle. But as the sauce lingers on your tongue, the spices begin to seriously develop and burst onto the scene. The Spicy Apple Curry is a beautiful counterpoint to the rich Pea and Cashew Curry. I served fresh mango, watermelon and pineapple for dessert.
In past postings I have spoken about the importance of using whole fresh spices that you grind yourself as needed. It really takes no time and the difference in flavor is huge, particularly when using otherwise fairly simple ingredients. I do, of course, buy certain spice mixes, but if you wish to truly taste these recipes at their best, grind your own. A coffee grinder works perfectly and can be purchased for the price of a few cups of coffee from your local barista. And whole spices retain their flavor longer than the pre-ground ones that you buy at the market.
Just smelling the spice blend is a journey in itself and utterly intoxicating.
Don’t be intimidated by the list of ingredients or the number of steps. If you enjoy preparing South Asian and Mediterranean cooking, you should have most of the ingredients on hand. Each of the recipes can be done in stages so you don’t have to feel overwhelmed. Make your spice blend one day and soak your cashews. The next day, prepare the Pea and Cashew Curry, since it actually tastes even better if made one day ahead.
Then make the apple curry the day you intend on serving this feast and serve it either with basmati rice or some naan. I used some of the leftover coconut milk from the Spicy Apple Curry to rewarm the Pea and Cashew Curry. If you are not making both recipes, you likely will want to add some water to the Pea and Cashew Curry when rewarming. You want a thick sauce, but you don’t want things to burn.
In the past year, I have been using Indian Bay Leaves (Cinnamomum tamala) when I cook my Basmati rice. These are not to be confused with Bay Laurel Leaves, nor are they a substitute. The Indian Bay Leaves impart a subtle cinnamon flavor and have transformed my rice, especially when I have added either butter or a buttery EVOO to the mix. Everyone who tastes the rice loves it, but they can never place the secret ingredient.
Cooking should be fun and stress-free and a time to take a few chances. Hopefully a delicious and often healthy product results that is seasoned to your taste. These Sri Lankan recipes are no exception. I am giving you the measurements as originally written, but feel free to adapt them to your comfort level with spice. And if you only make the Pea and Cashew Curry or only the Apple Curry, as a side dish that is just great. And while occasionally I make my own naan, I also buy it. So take a journey and eat well. Just enjoy!
8 fresh curry leaves if you can get your hands on them (I used dry as I do not have easy access to fresh leaves)
13.5 oz. can of good quality full-fat coconut milk (If your cans are slightly larger that is fine)
1 to 1.5 cups frozen peas
Directions
Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours)
When you’re ready to cook the cashews, drain them and set aside.
Heat about a tablespoon or two of oil (you can use coconut oil or a neutral tasting oil, like Avocado or Canola) in a medium-sized saucepan, over medium heat.
Add the chopped onions and sauté until translucent.
Add the garlic, bay leaves/curry leaves and sauté for a few minutes until it becomes fragrant.
Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.
Cover and let it simmer for 45 – 50 minutes. Check from time to time to make sure there’s enough liquid in the saucepan – add water if needed. Add salt to taste.
When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.
Add some water if the gravy is too thick (I add about ½ cup of water). Add the frozen peas and cook until the peas are heated and cooked through and the gravy is simmering – about 10 more minutes.
Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.
Sri Lankan Spicy Green Apple Curry
Yield: 4 to 6 servings
Ingredients
2 large Granny Smith apples or any crisp apple that has a slightly sour profile (My apples were on the smaller side so I used 3)
3 tablespoons of oil
1 1/2 teaspoons mustard seeds
1/2 medium onion roughly chopped
1 – 2 bay leaves dried
1 green chili pepper jalapeno or serrano
3 to 5 dried red chili peppers (Such as Arbol chili) de-seeded, if you prefer a milder curry
1/2 to 1 tsp chilli powder/cayenne pepper or less for a milder curry (I love Rajasthan chilli which has a sweet, fruity and mild heat. I now use this in place of cayenne or whenever chilli powder is called for. It is easily available online and in South Asian grocery stores.)
2 garlic cloves chopped finely
1 tablespoons of brown sugar or jaggery, if you have it
1/4 tsp salt
1/4 cup coconut milk
1/3 cup water or apple cider/natural juice NOT VINEGAR
Salt to taste
Directions
Chop the onions and slice the green and red chili peppers. Remove the seeds if you prefer less heat in your apple curry.
Wash and cut apples into quarters. Do not remove the core or the apples will get mushy. I did pop out the seeds, however. Halve the quarters length-wise for thinner slices or across for chunkier pieces.
Heat the oil over medium heat in a non-stick saucepan or skillet.
Add the onions, bay leaves, green and red chili pepper and mustard seeds, and sauté for a few minutes till onions are softened. (While I did use all of the noted Arbol chiles, I removed them after adding the coconut milk. One Indian vlogger that I follow, says that Westerners have “Baby-mouth.” I’d say that my husband and I have graduated to “Toddler-mouth!” Since you can control the heat when you cook, you do what feels comfortable.
Add the Sri Lankan curry powder, turmeric and chili powder and mix for about 30 seconds, just until you start to smell the spices.
Add the sliced/quartered apples, garlic, salt and sugar and cook on medium high heat for a few minutes while gently coating the apples all over with the spices.
Cook the apples for about 10 minutes – uncovered, stirring occasionally. The apples will start to soften slightly.
Add the coconut milk and water/apple cider and stir through with the apples. Return to the stove for another 5 – 10 minutes covered, until the apples soften – PLEASE SEE NOTE.
Taste and season with more salt if desired.
Carefully stir through to coat the apples with the sauce/gravy – since the apples have softened and you don’t want them to break up (add more water if you like more sauce – but I recommend a thicker sauce).
NOTE – cook the apples for only about 5 minutes if you prefer slightly firmer apples that still have a good bite to it. Cook them up to 8 minutes if you prefer softer apples in your curry. They are firmer in traditional Sri Lankan apple curries.
Sri Lankan Roasted Curry Powder
Ingredients
30 g coriander seeds 4 – 5 tablespoons
30 g cumin seeds 3 tablespoons
20 g black peppercorns 2 tablespoons (I actually used a mix of peppercorns because that’s what I had.)
20 g basmati rice 1.5 – 2 tablespoons
5 g green cardamom seeds from about 20 – 30 green cardamom pods. Reduce by half for a more subtle cardamom flavor
6 g fennel seeds about 2 tsp
4 g whole cloves about 20 – 30 cloves. Leave out if you don’t like cloves or reduce to 10– 15 for a more subtle clove flavor
4 g black mustard seeds optional, about 1 tsp
16 leaves curry leaves optional, you can use either dried or fresh leaves
Directions
Remove the seeds from the cardamom pods and discard the husks. (I buy already husked cardamom seeds these days because I use so many in baking etc. However, I also have whole pods for cooking.)
Optional (if using fresh curry leaves. I only use dried) – Heat a skillet over medium low heat. When the pan is hot, add fresh curry leaves to dry them out on low heat. Keep moving the leaves around in the skillet so that they dry out evenly, and don’t burn. Skip this step if you’re not using curry leaves OR if you’re using dried curry leaves. Remove the dried leaves and set aside.
Place the rice in a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown in color.20 g basmati rice
Add the rest of the spices and the cardamom seeds to the rice, and pan roast for a further 2 – 4 minutes until the spices start to brown, toast, and become aromatic. The time will vary depending on the heat of your stove and the amount of spices in your skillet.
Keep moving the spices around to prevent them from burning. I like to shake the pan to keep the spices moving, and doing this off heat from time to time will also help to evenly toast the spices. Make sure not to burn the spices, as this will result in a bitter curry powder.
Remove from the heat and place all the toasted spices in a plate or bowl for the spices to cool down.
Add the dried curry leaves to the spices and mix once or twice to allow the spices to cool down faster.
Once the spices cool down, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder (in batches if needed), and mix well. Store in an airtight container.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Pesach begins in just a few days. So very soon we will be eating only foods that are kosher for Passover. But tonight, I craved some Indian-style food. I went to one of my favorite vegan blogs, Pick Up Limes, to look for a recipe that would stave off my craving and didn’t require a trip to the grocery store. The Tofu Butter “Chicken” with Spinach, with a few tweaks by me is the VERY delicious result.
Tofu Butter “Chicken” with Spinach does use quite a lot of spices, but since I use most of them quite frequently either for Middle Eastern cooking or South Asian, I had everything on hand. Wherever – and whenever – possible, I like to grind my own spices. The whole spices keep better than store-bought ground and the flavor is soooooooooo much better. With an inexpensive coffee grinder, this adds only a couple of minutes to my prep time. However, you do you and there is no judgment if you use pre-ground spices and spice mixes.
I say that this recipe is Indian-style. I am not Indian and I make no claims that this is absolutely authentic. However, I do claim that it is super delicious and will be at least Indian adjacent.
In fact, the sauce is so delicious, that even if you don’t like tofu, you could use the sauce with real chicken or vegan “chicken” chunks.
One of the beauties of home cooking over ordering in is that you are in control – to say nothing of how much money it saves. So if you don’t love a lot of heat or if you crave a LOT of heat, you get to prepare things exactly as you like it.
One Indian food blogger that I have recently started watching talks to Westerners with “Baby Mouth.” Well my husband and I have graduated a bit past that, but let’s just say we have “Toddler Mouth” when it comes to spicy food. So this recipe has some heat but won’t blow your head off. The spices in the sauce just sing. It’s more Aida than Parsley Sage Rosemary and Time!
We ate this Tofu Butter “Chicken” with Spinach over Basmati rice and with naan. While spinach is not traditional in Butter Chicken, I added it both for its color and nutrients. You can, of course, leave it out. It would be lovely to eat this alongside a nice IPA but this close to Passover I don’t have any beer in the house.
But as my husband and I age, I am even more determined that as much as possible, I will make what goes in our mouths be as healthy to us and the planet – without sacrificing flavor or our great pleasure in eating. And yes, we eat dessert all the time. Often, like tonight, our dessert is melon with mango and some good dark chocolate. I am no killjoy when it comes to food. We also often have a glass of wine with dinner. And yes, I love a great cake or cookie as well as ice cream!
So I hope that you will give this Tofu Butter “Chicken” a try.
Recipe
Yield: 4 servings with rice or naan (or both!)
Ingredients
Tofu
16 oz. (450 g) extra or super firm tofu, dried and cut into 1 cm cubes
½ Tablespoons (7 mL) agave syrup (I didn’t have any on hand so used maple syrup)
1⅔ cups (399 mL) canned full-fat coconut milk
2 large handfuls of baby spinach, coarsely chopped
Directions
Soak the raw cashews in boiling water to soften. Set aside for 10 minutes. Preheat the oven to 400°F (205°C).
In a bowl, combine the tofu, yogurt, garam masala, cumin, coriander, turmeric, and salt.
Transfer the tofu to a lined baking tray and bake for 15 – 20 minutes, stirring once or twice. Keep an eye on it to prevent burning.
To a large pot on medium-high heat, sauté the oil, garlic, onion, jalapeño, and ginger for 5 minutes. Add splashes of water as needed to deglaze the pan.
Add in the garam masala, coriander, cumin, salt, and cayenne pepper and cook for 1 more minute, stirring throughout to toast the spices.
Then add the drained cashews, diced tomatoes, tomato paste, agave syrup, and coconut milk.
Blend everything using an immersion blender or transfer to a standing blender to blend until smooth. Let simmer on low, and cover with a lid for about 20 minutes. Then add the spinach, if using. Re-cover the pot and cook for 5 more minutes.
Once the tofu is golden, remove it from the oven and add it to the pot. Give it a gentle stir.
