Kärlenken Väntar (polyphonicvegan) wrote in vegancooking,
Kärlenken Väntar
polyphonicvegan
vegancooking

Indian-Inspired-Everything-But-The-Kitchen-Sink-Curry

Lack of time (grad student) and money (non-profit employee) has not afforded me the luxury of grocery shopping recently.

Tonight's dinner consisted of whatever I could justify throwing in a sauce pan. I am pleased with the results!

1/2 large tomato
1 medium orange
3/4 cup frozen peas (add another liquid if you use fresh peas)
10 1/2 inch cubes of extra firm tofu (probably about 1/3 of a cup)
1/4 tablespoon of olive oil
1 1/2 tablespoons of creamy and roasted tahini
Garlic powder, curry powder, dried basil to taste (about 1/2 teaspoon each)
Nutritional yeast (optional)

Chop the tomato over the sauce pan to catch all the juice. Similarly, cut the orange in half and squeeze it over the pan and then quarter it (without peel). Mix in all spices and oil. Quickly stir in tahini, making sure it thoroughly combines with the juices. Bring temperature up to a low boil and reduce heat. Simmer for about ten minutes. Add the tofu at any point in the process. Remove from pan and top with nutritional yeast.
Tags: main dishes-curries
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