Chickpea and Tofu Mild Curry

Chickpea and Tofu Mild Curry

 

I have never made curry from scratch, so I was excited to try this mild curry from the You Are What You Eat cookbook that I've used so much.

 

There are a lot of ingredients to this dish, but most of them I already had in the fridge, pantry, or cabinet.

 

I started by cooking onions in olive oil for 10 minutes until they were very tender.

(there's a theme, I'm venturing out and cooking with onions more and more these days)

 

Then I added in drained/cubed tofu, chickpeas, fresh cilantro, diced carrots, spices, and water. 

I brought it to a boil, then covered it and let it simmer for 10 minutes.

While it was simmering I boiled a large pot of salted water and cooked a pound of shredded kale for about 4 minutes until it was good and tender.

 

I added in dissolved cornstarch and miso that I had dissolved with a little bit of the curry liquid, and let the curry cook another few minutes.



 

I drained the kale and placed it on a platter, topping it with the curry and some fresh cilantro.

 

 

I served the curry with rice and warmed naan.

 

The flavors are very mild and might need a little more salt during the cooking process.

But everyone liked it and it made for a nice change of pace!

 

Double click to print as a 5x7 recipe card.

 

आप का खाना स्वादिष्ट हो

(Hindi for "Bon Appetit!")



Curried Cream of Celery Soup

Curried Cream of Celery Soup

I have a folder in the kitchen where I stick all the magazine recipes I've ripped out over the years.

I've cleaned it out and have mostly healthy family recipes now.

I was not all that inspired when it came to dinner a week ago, so I asked the boys to go through the folder and choose 3 recipes each that they would like to help me make.

Surprisingly, this is one that Thomas chose, and we made it recently.

I found it in the April/May 2012 Vegetarian Times.

You start by heating olive oil in a large pot and adding the celery, leek, and salt.

Cook it for 5 minutes until the vegetables are soft.

While that's cooking I chopped up the two apples, then added them to the vegetables along with curry powder and let it combine.

Then I added the remaining ingredients and allowed the dish to simmer for awhile.

Then I used my handheld blender to puree until smooth.

I added the lime juice, and seasoned with salt & pepper.

We topped the soup with roasted almonds and celery leaves

We liked the soup, but found it rather spicy, so I'm cutting the curry powder by half the next time I make it.  The modified version is below.

I think the soup was even better warmed up the second day!

Enjoy!