I love any kind of curry, whether it be Indian or South Asian, but my favorites tend to be the creamy ones. Curries are great because they have so many complex layers of flavor and can be made with pretty much any meat or vegetable. The most recent curry recipe that I made came from the KFOX Veg Out Blog, which is maintained by Hema Mullur and Sandra Diaz. The blog has some interesting recipes and information about local restaurants, but they haven’t updated it since June.
During the summer, they featured a recipe called Tandoori Tofu Kabobs. I’m not sure where they got the recipe from, but I tried it out a couple of months ago. After a few mishaps on the grill it turned out really delicious. I must admit that I’ve never grilled tofu, and now I’m addicted. The grill gives tofu a nice chewy outer texture with a toothsome center. The marinade can be used for anything! So, if you’re not into tofu, marinate your favorite veggies or meat substitute and grill or bake away!
Click here and then scroll down to “Summer Veg Recipes” to get the recipe. You can also Google “tandoori tofu kabobs” to find similar recipes, as well as photos. I really hope Sandra Diaz and Hema Muller continue to update their blog.
I liked the Tandoori marinade so much that I decided to recreate it into a stir fry during my week of veganism. The recipe calls for Gram Flour, but you can sub in any flour you have on hand. You may not notice the difference right away, but it does impart a subtle nutty flavor. Gram Flour is made from hulled chickpeas that are also known as chana dal. I was able to find a 2 pound bag of Besan Gram Flour at Jerusalem International Foods on Mesa for $2.99. So, now I’m on a mission to find more recipes to use up my 2 pound bag of gram flour!
Quick Curry Stir Fry
1 block extra-firm tofu, drained & cubed
Any fresh or frozen cooked veggies
1 tbsp. olive oil
1 tbsp. freshly grated or minced ginger
1 tbsp. freshly grated or minced garlic
1 tsp. garam masala (found in the spice section of the grocery store)
½ tsp. red chili powder
½ tsp. turmeric
1/8 tsp. ground cardamom
1 cup coconut milk (use more or less depending on desired consistency)
1 tbsp. gram flour (or any you have handy)
1 tbsp. soy sauce
Heat the olive oil in a pan over medium-high heat. Add garlic and ginger; saute until golden.
Add add garam masala, chili, turmeric, and cardamom; cook until fragrant while stirring frequently.
Add tofu and stir to coat. Add coconut milk, flour, soy sauce, and veggies. Simmer for 10-15 minutes, covered.
Serve over rice or noodles. Optional: garnish with cilantro, sriracha, and soy sauce.