Prepare curry spice mix |
Maharajah’s Curried Vegetables:
3 tbsp. vegetable oil
½ medium onion, diced
1 clove garlic, minced
1 tsp. fresh ginger, peeled and minced (or ½ tsp. garlic purée)
1 tsp. each curry and cumin
½ tsp. each chili powder, coriander, turmeric, and salt
1 c. carrots, diced
1 c. broccoli, trimmed into florets and with tender part of stems diced
1 c. cauliflower, trimmed into florets
One 12-oz. (350 g) pkg. firm tofu, drained and sliced as ½-in. dice
One 14-oz. (400-mL) can coconut milk
¼ c. raisins
½ c. cashews (preferably unsalted)
2 tsp. lime juice
1 tbsp. cilantro, chopped fine
Note: This is a very mild curry. Very mild. Spices stored in a light-filled, warm place for more than a year are sure to disappoint. If you prefer your curries hotter, ensure your spices are fresh. Curry aficionados often start with fresh, whole spices, powdering them with a mortar and pestle.
Once the onions are sautéed, you can also omit the spices completely, instead adding 2-to-4 tsp. concentrated, commercially made curry paste. The great thing about curry paste is that it’s always easy to add more to produce the heat you desire.
Add garlic and combined spices to sautéed onion |
Dice and add tofu to skillet with ... |
Prepared vegetables, raisins, coconut milk |
Stir in cashews, lime juice, and cilantro. Serve at once. |
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