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Sometimes I just need a curry in a hurry (Cauliflower and tofu korma)

05 Saturday Jan 2019

Posted by Mwhite in Food, Must Try

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Tags

butter, cauliflower, comfort food, cooking, curry, easy cooking, easy dinner, easy dinners, eat, entertaining, food, fresh, indian, Indian food, korma, make ahead meals, quick cooking, simple entertaining, spices, tofu, tomatoes, winter

An easy vegetarian Indian vegetable korma recipe with tofu, cauliflower, peas, and warming spices.

This curry took me 45 mins to make. Will anyone else in the house eat it? Hello no.. but now I have 4 make-ahead meals I can devour. It’s a win for Me!

I feel like roasting the cauliflower gives it a better taste and adds body to the dish, so I highly recommend. I also tossed the tofu in cornstarch and salt after I pressed it to (google how to do this) add a bit of bite it to, but that is optional. I am a texture wh@re when it comes to food. I need crunch and a toothy feel, if everything is soft I am out!

Carrots and cream (or coconut milk) add body to the korma curry base, while puréed tomatoes and lemon add the punch you need for balance.

Serves 4 or 2 if you are REALLY HUNGRY

Ingredients:

  • 2 tbsp coconut oil or olive oil or unsalted butter
  • 2 tbsp curry powder
  • 2 tsp garam masala and cinnamon and garlic powder
  • 1 1/2 tsp salt
  • 1 cup roughly chopped carrots run through a food processor
  • 1 onion, peeled and put in a food processor
  • 3 cloves garlic, and again put in the FP
  • 1 (28 oz) can pureed plum tomatoes
  • 1/2 – 3/4 cup of heavy cream or canned coconut milk (add the entire can for a looser, soupier korma base, if desired)
  • Add a handful of frozen peas
  • 1 (350g/12 oz) pkg extra firm tofu, (pressed if you have time) cut into 1/2-inch cubes as tossed with some corn starch and a generous pinch of salt
  • 1 small cauliflower, cut into bite-sized florets (extra spices needed for this part see instructions)
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh mint or cilantro, and toasted almonds and or cashews to serve (optional)
  • Cooked brown rice or basmati rice, hot, to serve (optional) or naan

Directions:

1 Turn oven on to 425 and get ready to prep the cauliflower for roasting. Lay the florets in a baking sheet on parchment paper and spread them out. If they are too close put them on two different trays you do not want the cauliflower to steam you wanted to roast. Drizzle with oil, 1-2 pinches of salt, 2 tsp garlic powder and 1 tablespoon of turmeric. Toss and into the oven it goes for 15-18 mins. Cooking is fun not an exact science if you are missing the turmeric no big deal it will still be delish. You want to roast the cauliflower so you will get the all the little dark tasty spots .. that is okay. You want it to have personality not be mushy. Mushy is BAD.

2 While the cauliflower is in the oven…In a large pot, heat oil or butter over medium heat; add spices, salt, and everything in food processor. Sauté for 10 minutes, until onions are translucent.

3 Add tomatoes and cream or coconut milk, bring to a simmer, reduce to medium, cover, and cook for 10 to 12 minutes, or until vegetables are very tender.

4 In a frying pan toss the cut up tofu in 1-2 tablespoons of oil and get it crispy.

5 Then it’s magic time. Add everything into the sauce. The roasted cauliflower, the crispy tofu, hand full of peas and lemon juice. Toss gently and keep on low heat for 5-10 mins. Here is the trick. TASTE IT. Is it missing heat? I added 2 chili’s because I LOVE it spicy, missing sweetness? I added 1 tbls of honey to it, not enough salt? Add some, add more curry powder if you need it…it’s your dish adjust how you like it! Make this 24 hrs in advance so the flavours develop even more.

6 Top with nuts and fresh herbs (optional)

7 Serve hot with brown rice, basmati rice, or quinoa or naan or nothing!

Enjoy!!

Chicken Chili in 35 minutes in my Instant Pot – Includes Recipe!

28 Tuesday Mar 2017

Posted by Mwhite in Food, Must Try

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Tags

avocado, beans, chicken, chili, chipotle, delish, dinner, dinners, fiber, freezer dinners, instant pot, kid friendly, lunch, make ahead meals, pressure cooking, simpledinner, sour cream, southwestern, spices, tomatoes

I LOVE this shredded chicken taco chili. At times I serve it over rice, but many times just in a bowl and top it with avocado, cheese, and chipotle sour cream.

It is perfectly made in a slow cooker because you just dump all the ingredients in, turn it on and come back to the best tasting meal! But, it is amazing in an Instant Pot and takes 35 minutes! So you don’t need to plan ahead you just dump it in, turn it on and eat 35 minutes later.
This makes a lot, ~ 22 cups and it is even better the next day. It is a great freezer-friendly meal.

I have an 8 quart instant pot, so if you have a smaller one you may need to reduce by a can of tomatoes.


A serving is 1 cup and contains about 220 calories, 3 grams of fat, 8 grams of fiber, 21 grams of fiber and 28 grams of carbs.

1 medium onion, finely diced
2 (19 oz) can black beans, drained
2 (14 oz) cans of corn kernels
3 (19 oz) cans of diced tomatoes w/chilies or garlic
1 1/2 packages of reduced sodium taco seasoning (you can make your own but this is super easy)
2 tbsps cumin
2 tbsp chili powder
1 tbsp each of garlic and onion powder
4 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro for garnish
Serve with diced avocado, shredded cheese, sour cream or chipotle sour cream

Combine beans, onion, corn, diced tomatoes, cumin, chili powder, spices and taco seasoning in a your instant pot.
Nestle the chicken in to completely cover, press meat/stew botton (which sets it for 35 minutes) and voila!
Once our instant pot has done its magic, open your vent and then open your lid after a few minutes. Remove the chicken and shred in a seperate dish and then return to your pot and stir it in.


Top with fresh cilantro and your favorite toppings!

In a slow cooker, prep the same way and turn on high for 5 hours or on low for 9. Shred chicken the same way.

For the Chipotle sour cream topping… take one can of chipotle peppers in adobo sauce (6.5 oz can) and blitz in a food processor and add in 1/4 cup of plain greek yogurt or sour cream. It makes a delicious condiment which is creamy, smokey and spicy! It’s great for chili, tacos and even on wraps.


For the love of tasty food,

Monica

http://www.monicaskitchen.com

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