Red Curry Peanut Sauce w/ Tofu and Broccoli

This dish is a-mazing!!! The peanut butter/red curry combo was something I've never had before and the flavor was so new that I savoured this dish long after I ate it.  I have been taking lots of books from the library with a ton of great recipes. I take photos of the recipes and then when I have time I try it out. I don't know which book this one came out of but I think it was about grains. This will knock your socks off if you love peanut butter and curry.

My newest projects involve experimenting with a bread maker I borrowed from a friend, and learning about the ins and outs of pressure cooking.  I'm trying to get away from eating beans from a can.  I just read somewhere that Campbells soup will be starting to use BPA free lining in all their soups. 

You will need:

4 T oil ( separated)

1/2 c peanut butter

2 T red curry paste

1 c coconut milk

2 T fish sauce (go easy on adding this -some fish sauces are VERY salty)

2 T water

2 t curry powder

1 t cumin

1 t freshly ground black pepper

1 large head of broccoli, blanched

large handful of bean sprouts

1 500g pack of extra firm tofu

1/2 c of potato starch, corn starch, tapioca starch, or flour

2 c brown rice (to be cooked according to instructions)

**DO NOT put salt in until the end and taste it first. Depending on which fish sauce you use you may not need it. I made it again putting less salt than the original recipe required and it was still salty. Also you can add in 1 tsp at a time of fish sauce to make sure it doesn't get too salty.

Method:

In a medium saucepan, heat 2 T or less (not 4 T) of the oil over medium heat. Add the curry first and blend it into the oil, then add PB and cook, stirring frequently, until the PB is melted and the ingredients are well combined, 3-4 mins.

Stir in the coconut milk and fish sauce and bring to a slow boil.  Reduce the heat, cover and simmer for 5-7 mins.  Add the water, curry powder, cumin, salt and pepper and simmer, stirring constantly, until the mixture is thickened, 3-4 mins.

Dice the tofu and put in a plastic bag with the starch or flour to coat the cubes of tofu. Add the rest of the oil, 2 T, to pan and saute for a few minutes to brown the tofu, 5-6 mins.  If it starts to burn or looks like it needs oil add more.

Set up plate with rice on the bottom, add fresh bean sprouts, tofu and then broccoli. Pour the peanut sauce over and enjoy.  You can also mix the sauce with the tofu and broccoli and then serve on rice.  It was just as good the next day. 

You can substitute the vegetables with red peppers, snow peas, snap peas, kale, spinach, etc. 

Black Chickpea Curry and Garlic Rapini

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This was so delicious!! I think you could make it with any bean that you like and it would be just as tasty. Enjoy!

Kala Channa  (Black Chickpeas) – 2 cups
Water – 5 cups

Oil – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric/Haldi – 1/4 tsp
Minced Ginger – 1 tsp
Minced Garlic – 1 tsp
Pureed Tomato Can – 14 oz
Salt – 2 tsp (or to taste)
Garam Masala – 1 tsp
Red Chili Powder – 1/2 tsp or to taste
Cilantro/Coriander Leaves – 10 sprigs, finely chopped

Method:

PLEASE NOTE: I didn't have a pressure cooker so I soaked them in a bowl with lots of water overnight. I boiled them for about 2 hours.  What I was missing from the pressure cooker all the yummy liquid. In the end I used HALF of the chickpeas and the same amount of spices and added about 1 cup of water. I froze the other half of the chickpeas for another time.  Next time I would use less salt than the recipe calls for since I only used the half the amount of chickpeas.

1. Wash and soak the Kala Channa in lots of water.
2. Soak them overnight (at least 8 hours).
3. In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt.
4. Mix, close the pressure cooker and cook on high.
5. Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.
6. Once done, turn off the flame and allow the pressure to go down by itself.
7. Check to see the Channas are cooked. Take one between your fingers and if you press it, it should squish.
8. For the seasoning, take a pan and heat Oil on medium flame.
9. Once hot, add in Asafoetida, Turmeric, Minced Ginger & Garlic, pureed Tomatoes in that order.
10. Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture.
11. Once done, add in the dry spices – Garam Masala and Red Chili and mix.
12. Take a potato masher and gently mash some of the channas in the cooker.
13. Add everything from the cooker to the pan.
14. Also add chopped Cilantro/Coriander Leaves, cover and allow it to come to a boil.
15. Once it boils, check the spices.
16. Cook some more if you like thicker gravy and add additional water if you like it with more liquid (boil once again if you are adding more water)
17. Serve hot with Rice, Chapatis or Rotis.

http://showmethecurry.com/daalsbeans/kala-channa-black-chick-pea-curry.html


Rapini


Steam or boil a bunch of rapini for about 4 mins.
Drain liquid
Sautee with bit of olive oil, or butter and a clove of minced garlic.
Serve

Vegetable Coconut Curry w/ Chickpeas

This recipe makes enough for 5-6

2T coconut oil or olive oil

1T finely chopped fresh ginger

1 1/2 t cumin seeds

1t black mustard seeds ( I used yellow)

3 small red potatoes peeled, cut into cubes

3 medium carrots, not peeled, diced

1/2 t tumeric

2 t curry powder

1T tomato paste

1 can coconut milk

1/4 to 1/2 cup water

2 small zucchini, diced

1 c frozen peas

1 can chickpeas

2t sea salt

1/2 c cilantro

1. In a large pot, heat olive oil over medium heat. Add ginger, cumin seeds, and mustard seeds; cook for 1-2 mins, or until seeds begin to "pop".

   

2. Add potatoes, carrots, tumeric, coriander, and curry powder. Stir well and continue to cook for another minute or so. 

3. Add the tomato paste, coconut milk, water; stir well.

4. Simmer, covered for 5-10 mins until potatoes and carrots are almost done but still a bit crisp.

5. Add zucchini, peas, chickpeas, and sea salt; cover the pot and simmer until vegetables are tender, about another 6-7 mins. Remove from heat and stir in chopped cilantro.

Serve with brown basmati rice.

You can play around with the vegetables you use.  I think sweet potato could be great in this recipe.