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June 2009
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Tofu Curry with Peach Chutney

We’re calling this meal Indian Fusion since I didn’t actually reference any recipes, and I’m pretty sure anything that I create by grabbing “this and that” can’t be any closer to traditional Indian food than fusion.  It was delicious though, so fusion or not, I’ll call it a success.  There were a couple peaches heading toward over-ripe in the fruit bowl, which was where I got the idea for the Chutney, and everything else pretty much followed from there.  So let’s start at the beginning, shall we?

Peach Chutney Ingredients
2 peaches, blanched, peeled, and chopped
1 jalapeno, minced
1/4 cup brown sugar
1 tsp powdered ginger
1 cinnamon stick
1/2 tsp powdered cloves
1/4 cup apple cider vinegar
1 tsp peanut oil

Directions
1. Heat oil over medium heat in a lg. skillet. Add jalapeno and stir to coat.
2. Add peaches, sugar and all other ingredients, stirring to combine.
3. Once the chutney comes to a boil, lower heat to simmer, and allow to cook for ten minutes, stirring on occasion.
4. Remove to a glass jar, and refrigerate at least one hour before serving.

The curry was served up over couscous, which may not be very traditional, but I’m fairly decided that it’s my favorite starch to have with curry after fastidious experimentation and taste-testing.  Take THAT rice.

Photobucket

The curry was really just an excuse to use up the block of tofu in the fridge and provide a vehicle for the chutney, but it worked out great, so I’m pleased.  I have to admit I didn’t measure anything in this, so all amounts are vague,  but at least I can give you the ingredients used.

Tofu Curry Recipe
Ingredients
2 lg. cloves garlic, minced
6 lg basil leaves, chopped in a chiffonade
1/2 lg onion, diced
1 crown broccoli, chopped
1 large tomato, sliced into segments
1 block tofu, pressed and sliced into small triangles
2 handfuls baby spinach
approx. 1 cup veg. stock
Cayenne Pepper
Salt
Turmeric
Turkish Curry Blend
Cumin
Aesofitida
Coriander
1 tbs grapeseed oil

Directions
1. Heat oil in a saucepan over med. heat. Add garlic and all spices (Cayenne through Coriander), stir, and then add onions. Stir to coat, and cook until onions are translucent.
2. Add all the rest of the ingredients, and bring to a boil. Once the pot is boiling, lower heat to a simmer and cover. Cook for 15 minutes, before removing the lid and allowing to simmer a final 10.
3. Serve over a grain (couscous in this case) and top with peach chutney and roasted pumpkin seeds (if desired).

I thought this was great all mixed together, and had a nice kick, mostly due to the jalapeno in the chutney.  A Mango Lassi for dessert would’ve been nice, but I guess you can’t have it all…

Selah.

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