Vegetarian Indian curry

It's time to bring some spice into your life and curry is just the way to do it. This recipe is vegetarian friendly, but can definitely be adapted to meat eaters, just substitute the tofu with chicken. I love using spices, they can change any old veggie into an extraordinary mouthful. 

Kosher Indian Meal-Vegetarian

2 large onions

1 pack mushrooms-optional

Half a package of firm tofu

1 can chickpeas

½ cup red lentils

2 large white potatoes

1 large sweet potato

Canola oil

1/2 tsp Turmeric

1/2 tsp Cumin

1/2 tsp Paprika

1/2 tsp each of Garlic and onion powder

1/2 tsp Curry powder

Salt & pepper

Boil the potatoes first in a pot while preparing the rest.

Dice the onions and sweat them in large frying pan with some oil, when softened, add half of the turmeric and cumin to build a flavor base, then add sliced mushrooms till they have started to brown and soften, after that add diced tofu, chickpeas,lentils and 3/4 of cup of water.

When potatoes are ready, dice them and add them to the onions with paprika, more turmeric, cumin, curry, garlic and onion powder, salt and pepper and some of the potato water (starchy) if needed, let all the water  soak up into the veggies and lentils, you could spice it up with cayenne too, I also add some frozen green peas for color.

Serve with basmati rice…delicious!

The colors are bright and the smells are fragrant and will awake all your senses.


Enjoy!

Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent