I learned cooking Indian dishes from cookbooks and TV shows. After searching and trying recipes, I discover that I love Bal Arneson's recipes. She has a TV cooking show called Spice Goddess in the Cooking Channel. With a name such as Spice Goddess, she really does put a lot of spices in her cooking. I like that! Unfortunately, she doesn't cook all vegetarian or vegan meals so I decided to veganize her recipe. The recipe below is originally for chicken, named Chicken Masala. However, I substitute the chicken with tofu, tempeh, or soy curls. I made it several times now and was never disappointed with the result.
I would also like to share about a cute spice dabba or masala dabba I bought. It comes with a lid and a tiny spoon (1/4 teaspoon measurement).
|My Indian Masala Dabba (from left hand corner, clockwise): coriander, cumin seeds, chili powder, garam masala, amchur power, black mustard seeds, turmeric|
Indian cuisine is my husband's favorite cuisine. I love Indian dishes too but I still prefer Thai or Vietnamese. We also love Indian classical music and dance. Last week was an Indian Culture week for us. Not only I cooked Indian vegan dishes, we also had tickets to attend Anoushka Shankar concert at UC Irvine, promoting her new CD, Traveller. The first time we were introduced to Anoushka was when we watched Concert For George DVDs. We were so mesmerized by her sitar skills. When we learned that she will be playing nearby, we bought our tickets months in advance. It was a FANTASTIC concert!
Indian Tofu/Tempeh/Soy Curls Masala
Veganized version of Bal Arneson's recipe
Ingredients2 tablespoons grapeseed oil
1 onion, finely chopped
2 tablespoons finely minced garlic
2 tablespoons finely minced fresh ginger
1 green chili, finely chopped
1 tablespoon coriander seeds
Note: I don't like these seeds whole so I crushed them a bit with a rolling pin.
1 teaspoon fenugreek seeds
Note: fenugreek seeds are pretty strong, a little goes a long way.
1 teaspoon Spanish paprika
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon tomato paste
2 to 2.5 cups extra firm tofu or tempeh, cubed OR 2 cups reconstituted Soy Curls
2 cups chopped fresh tomatoes
2 cups chopped organic yukon gold potatoes, leave skins intact
1/2 cup loosely packed fresh cilantro leaves
enough non-salty vegetable broth to cover the entire ingredients (about 2 cups)
DirectionsPut oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste. Stir well and then add the cubed tofu or tempeh or soy curls, combined with all the spices thoroughly. Add the tomatoes, potatoes, cilantro, and vegetable broth and mix well. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until potatoes are cooked but not mushy. Serve the curry with white or brown rice. Note: the curry is even better taste the next day when all the spices are absorbed to all the ingredients.
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