delete (apartment10b) wrote in vegancooking,

2 "let's clean out the pantry" curries

saag tofu

1 block of tofu, drained and cubed
2 10 oz packages of frozen spinach, thawed and drained
8 oz coconut milk
1/4 c tofutti better than cream cheese
2 onions, minced
3 or 4 big cloves of garlic, minced
4 tsp curry powder
1 tsp ginger
1 tsp tumeric
pinch of red pepper flakes
salt to taste
2 tbsp margarine

melt the margarine in a pan and fry the tofu. when it's done, set on a paper towel to dry and put the onions in the pan. sauté until translucent, then add the garlic and spices and cook for a few more minutes. once everything is fragrant and delicious looking, remove from heat and add the tofutti, coconut milk and spinach. at the very end, gently fold in tofu.

red lentil dahl

1 bag of lentils, rinsed and cooked (i think mine was 1 lb?)
1 28-oz can of tomato sauce (it'd probably be better with regular ol' canned tomatoes all mushed up, but i didn't have any)
1 onion, minced
juice of one lime
1-2 cloves garlic, minced
3 tsp curry powder
1 tsp cumin
1 tsp ginger
1 tsp red pepper flakes
1 tbsp oil
handful of carrots, chopped
salt to taste

rinse off the lentils and cook in a big pot of water for about 15 minutes. while the lentils are cooking, put some oil in a pan and sauté the onions until translucent (about 5 min), then add the garlic and spices. cook for another five minutes or so. add the carrots, tomato sauce and lime juice to the pot and simmer while the lentils finish cooking. when the lentils are almost done, drain and add them to the giant pot o' goodness and simmer until they're nice and tender (10 minutes or so)

i didn't have any basmati rice so here's what i did:
2 1/2 c water
1 c brown rice
1 onion, minced
1/2 c frozen peas
2 tsp tumeric
2 tsp margarine
salt and pepper to taste

sauté onion in margarine until translucent. add water, tumeric, salt, pepper and rice. cook until the rice is done. stir in frozen peas at the end and the residual heat should warm them up.
Tags: ethnic food-indian
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