Thursday, April 12, 2012
Have I mentioned yet how much I love Indian food and curries? I made this Moosewood Tomato Curry recipe last summer when we had a ton of tomatoes from our summer farm share. Served with rice and naan, it was divine!
Before you start, peel the tomatoes. The easiest way is to drop them in boiling water for a few seconds (10-30) and then put them into cold or ice water. The peel should come off easily once the tomatoes are cool enough to handle.
1 T butter or oil
1 1/2 c chopped onions
1 tsp. salt
1 small bell pepper, minced
6 medium-sized ripe tomatoes, peeled and seeded and coarsely chopped
2 c tomato purée
1/2 t cinnamon
2 t cumin
1/2 t ground fenugreek
1/2 t dried coriander
1/4 t cayenne (or more, to taste)
3 hardboiled eggs, peeled and cut into wedges
1/2 pound firm tofu, cut into small cubes
Fresh cilantro, minced
(From the options, I added the cayenne and tofu. I sautéed the tofu so it was crispy on the outside.)
Melt butter (or heat oil) in a Dutch oven. Add onion, salt, and mustard seeds.
Sauté over medium heat for 8-10 minutes, or until the onions soften and the seeds begin to pop.
Add ginger, garlic, and minced bell pepper, and cook another 5 minutes, or until the pepper begins to be tender.
Add remaining ingredients, mix well, and heat just to boiling, stirring frequently. Turn the heat down to a simmer, cover, and cook for 15-20 minutes.
Serve hot, over rice, with wedges of egg or cubes of tofu arranged on top, and a final sprinkling of minced cilantro.