Okra and Cauliflower Vindaloo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 bag frozen chopped okra1 block Extra Firm Tofu, 150-200 g, cubed1 Onion3 gloves Garlic, minced1tsp Ginger1 Chili1/2 head large Cauliflower1 can Garbanzo Beans (Chick Peas), drained2 cans diced Tomatoes4 T Patak's Vindaloo paste2 T Butter Salt and Pepper
In a large Dutch Oven or stew pot, heat some Olive Oil or Vegetable Oil on Medium High heat. Add the Okra and Tofu, together or separately. Depends on the size of your pot and how much room you have. You should have everything in a single layer. If not, you will stew and soften rather than brown. Do it in batches if as you add the vegetables you have filled the 'first layer'. Sautee for 3-5 minutes until lightly toasted and set aside.
In the same empty pot add some more oil or Ghee (clarified butter for the real deal flavour) on Medium Heat. Add the Onion and stir for 1-2 minutes until softened and translucent. Add the Ginger and Chili. I don't like adding the Garlic too soon because it will brown and taste bitter. Add the Garlic with the Cauliflower. Stir fry for 3 minutes.
If things get sticky, add some more Ghee or Oil. No double entendre intended. Add the drained Chick Peas mix about. Add the Curry Paste and try to distribute well. You want to cook the paste. You could have added it with the aromatics but then I would have gassed myself as I have done in the past with Thai Green Curry paste because our fume hood does everything but suck. No double entendre intended. When it looks like all your veg are coated with the paste and you've stirred it for 2-3 minutes more, add the Tomates.
For the Tomatoes, you can either slash a sharp knife around in the open can or do as I do and simply pour them into the pot or separate bowl and smush them with your hands like little organic stress balls. Season to taste but gently. The flavour will develop so I would suggest you check seasoning after half an hour. Add the Butter or Ghee and stir.
Simmer covered on Medium Low for at least half an hour. Stir occasionally. If it looks too thick add some water or vegetable broth. Serve with warm Basmati or Jasmine rice and NAAN!
Yummo! Oh this serves 4-6 people.
Number of Servings: 6
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
In the same empty pot add some more oil or Ghee (clarified butter for the real deal flavour) on Medium Heat. Add the Onion and stir for 1-2 minutes until softened and translucent. Add the Ginger and Chili. I don't like adding the Garlic too soon because it will brown and taste bitter. Add the Garlic with the Cauliflower. Stir fry for 3 minutes.
If things get sticky, add some more Ghee or Oil. No double entendre intended. Add the drained Chick Peas mix about. Add the Curry Paste and try to distribute well. You want to cook the paste. You could have added it with the aromatics but then I would have gassed myself as I have done in the past with Thai Green Curry paste because our fume hood does everything but suck. No double entendre intended. When it looks like all your veg are coated with the paste and you've stirred it for 2-3 minutes more, add the Tomates.
For the Tomatoes, you can either slash a sharp knife around in the open can or do as I do and simply pour them into the pot or separate bowl and smush them with your hands like little organic stress balls. Season to taste but gently. The flavour will develop so I would suggest you check seasoning after half an hour. Add the Butter or Ghee and stir.
Simmer covered on Medium Low for at least half an hour. Stir occasionally. If it looks too thick add some water or vegetable broth. Serve with warm Basmati or Jasmine rice and NAAN!
Yummo! Oh this serves 4-6 people.
Number of Servings: 6
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 282.6
- Total Fat: 14.6 g
- Cholesterol: 10.2 mg
- Sodium: 716.5 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 8.4 g
- Protein: 14.3 g
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