Hello readers and friends. Happy Thursday to all! Hope you all are excited to embrace the weekend, which is just one day away. I have been thoroughly enjoying my little break. It has been very relaxing and exciting.
I have been bored with my standard daily cooking off late, which has triggered me to hunt for new recipes. Also, now that school is out of the way, I have tons of time at my leisure 🙂 to put my search into effect. During my quest for some new recipes, this colorful and healthy recipe caught my eye: http://www.monsoonspice.com/2013/05/creamy-tofu-and-pepper-curry-recipe.html. With tofu and the peppers as the main ingredients, this recipe is enriched with protein and Vitamin C. I bring to you a slight variation of this recipe with a few different spices and Quinoa as the added ingredient. I promise you the first bite you take of this recipe, you will fall in love with it.
16 oz silken Tofu (pureed)
1 cup tomato puree
1/2 cup onion paste
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp finely chopped green chilies
2 cups of mixed bell peppers – green, yellow, red and orange (cut into bite size squares)
1 cup carrots (chopped into bite sized roundels)
2 tbsp corn kernels
2 tbsp peas
2 tbsp oil
1 tsp asafoetida
1 tsp cumin seeds
1 tsp mustard seeds
3-4 fresh curry leaves
1 – 2 cups of hot water (as needed to adjust the consistency)
1 tbsp of vegetable sabji masala (available in any indian grocery store or online)
1 tbsp coriander powder
2 tsp turmeric powder
1 tsp cumin powder
salt to taste
2 cups cooked Quinoa
2-3 tbsp of fresh cilantro (finely chopped)
- In a wok add the oil. Once its heated, add the asafoetida, cumin and mustard seeds. Once the seeds start to splutter, add the curry leaves and stir.
- Now add in the green chilies, ginger paste and garlic paste. Cook till they turn light brown.
- Now add the onion paste. Stir and cook until it is golden brown.
- Add the coriander, cumin and turmeric powder and mix well.
- Now add in the tomato puree and one cup water. Mix well and cook it covered until you see oil ooze out on the sides.
- Now add in all the vegetables and the vegetable sabji masala. Mix well and cook for 3-5 mins.
- Lower the heat to low and add in the tofu puree. Add salt to taste and mix well. Cook for 2 – 3 minutes. If now you think that the gravy is too thick, add in some more water and adjust the salt accordingly.
- Turn off the heat and add the cilantro. Stir lightly.
Tips for serving
- I enjoyed this curry with Quinoa.
- You could enjoy this with any Indian bread too.