Foodie Blogroll

Wednesday, July 24, 2013

Tamarind Vegetable Curry

Tamarind Vegetable Curry is a scrumptious recipe based on  South Indian Vegetable Curry  from Nigella Lawson, that’s somehow complex in flavor but simple to make. For this amazing curry, the vegetables are slowly simmered in a creamy sauce flavored with delightful ingredients like cumin and tamarind paste.  Traditionally, canned coconut milk would be used to create the creamy sauce, but I decided to try pureed tofu for a lower-fat version and it worked spectacularly.

Tamarind Vegetable Curry
Gluten Free
Serves 2
Click Here for Printable Recipe

tam veg curry

1/4 cup unsweetened original almond milk (I use Silk )
6 ounces lite firm tofu (I use Mori-Nu )
1/2 teaspoon extra virgin olive oil
2 garlic cloves, minced
1 teaspoon jalapeno, minced
2 teaspoons fresh ginger, grated
1/8 teaspoon crushed red chili flakes (adjust according to desired heat level)
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 cups vegetable broth, check for gluten
dash of sugar
2 teaspoons tamarind paste 
2 cups cauliflower, broken into florets
2 cups broccoli, broken into florets
1 cup grape tomatoes, halved
4 ounces butternut squash, peeled,seeded, and diced (about 3/4 cup of cubes)
1/2 cup frozen peas, defrosted and drained
1 cup baby spinach
2 tablespoons fresh parsley, chopped
Salt & Pepper, to taste
Optional for Serving--Rice or Flatbread

1. Place almond milk and tofu in a blender. Puree until smooth, then set aside.

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2. Add oil to a large nonstick skillet and heat to medium low. Stir in garlic, jalapeno, ginger, chili flakes, fennel seeds, and cumin seeds. Saute for 1-2 minutes, or until fragrant.

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2. Stir in ground coriander, ground ginger, ground cumin, and ground turmeric. Sauté for mixture for 1 minute more, stirring to coat vegetables in ground spices.

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3.  Add vegetable broth, sugar, tamarind paste and tofu puree to skillet then stir to combine all ingredients. Raise heat to medium-high and bring mixture to a slow boil, stirring occasionally, to prevent scalding.

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4. Once mixture has come a low boil, stir in cauliflower, broccoli, tomatoes, and squash. Season with salt and pepper, to taste.

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5. Reduce heat to medium-low, and simmer curry, uncovered, for 28-30 minutes, or until vegetables are tender and most of the liquid is absorbed.

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6. Stir in peas and spinach. Saute for 2-3 minutes or until peas are heated through and spinach cooks down. Stir in fresh parsley; taste curry for seasoning.

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7. Divide curry between two shallow bowls or plates and enjoy! Serve with rice or gluten free flatbread, if desired.

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Nutrition Information--approximately 185 calories per serving (1/2 of the recipe, includes just the curry with none of the optional rice or flatbread)

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