Tag Archives: Indian

Vegan “Butter Chicken” with Fried Tofu

3 Dec

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I realize that my blog has been rather meat-centric lately. Although I’ve had some vegetarian posts here and there,  it has been awhile since I’ve shared any vegan dishes.

I’m certain come January when I’ve had my fill of Christmas-y cheese puffs, sausage rolls and pâté that I will concentrate on super healthy, veggie-filled recipes again.  That’s the plan. 

So, this one is for you in mind, vegans. And for me, a little head start on 2014.

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To continue on with my Indian kick, I present you with…

Vegan “Butter Chicken” with Fried Tofu 

  • 1 fresh green chili (I used jalapeno)
  • 1 tomato, chopped
  • 2 tablespoons fresh ginger
  • 4 cloves garlic
  • 2 heaping tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (or to taste)
  • 2 tablespoons tomato paste
  • 1 large can crushed tomatoes
  • 1 can coconut milk (full fat is best)
  • 1 tablespoon brown sugar (or to taste)
  • 2 tablespoons coconut oil (for frying spices and tofu)
  • dash liquid smoke
  • 1 tablespoons dried fenugreek leaves
  • 1 package extra-firm tofu
  • Salt (to taste)
  1. Cut tofu into thick slices and press between paper towels to remove moisture for about 20 minutes, while preparing the sauce. Top with something heavy, like a cookbook.
  2. Meanwhile, in a pan at medium-high heat melt coconut oil and add 1 tablespoon garam masala. When it begins to puff and bubble, add garlic, ginger, chopped green chili and tomato.  Cook for 5 minutes.
  3. Add remaining spices and cook another few minutes until well mixed and fragrant.
  4. Stir in tomato paste, and then tomato puree. Bring to boil and reduce heat to a simmer. Add coconut milk, sugar and liquid smoke.
  5. Using a hand blender, blend sauce so that it is creamy and smooth, and all the spices are incorporated. Simmer until liquid has reduced about 1/4 (25 minutes or so). Add fenugreek leaves.
  6. Meanwhile, in separate pan, fry tofu slices in hot oil with salt until browned and a bit crispy.
  7. Remove from oil and chop into smaller bite sized pieces. Add to sauce.
  8. Serve curry with basmati or naan, top with fresh cilantro or more dried fenugreek leaves.
  9. Enjoy!

As for you meat eaters, fear not. This recipe is a real spicy, rich, hearty winner!

The sauce makes a great base, that would be good with almost anything; chicken (duh), chickpeas, tempeh or even pineapple. This recipe is pretty quick and easy as far as curries go. It smells amazing while it’s cooking and makes a pretty decent yield.

On a side note, in terms of views, November has high and above exceeded October (my previous best)  on Food, Mostly. It is super exciting to see the blog growing, slowly and steadily. I really appreciate all the sharing and comments from you guys. I love the engagement (that’s the whole point!), so if you like what you read, I encourage you to keep writing and sharing. It makes my day!

A sincerest,  “Thank You”

Maddie

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An Indian Feast and a Recipe for Chicken Vindaloo

21 Nov

On Sunday I cooked an Indian dinner for seven, as a long overdue “thank you” to our friends that helped us move way back in April. (Long. Overdue).

This may have been the most elaborate meal I’ve made to date.

I tried to find authentic recipes. I made palak paneer, eggplant bhartha, butter chicken (my mum’s recipe!),chicken vindaloo, sweet potato chutney, salad, rice, and a tangy lemon cardamom tart for dessert (to be featured in a future post). My favourite (as in, the only one I wouldn’t tweak at all) is the one I want to share with you today.

The chicken vindaloo was the winner! (Sorry mum, I didn’t use the heavy cream in the butter chicken after all. Sometimes mothers really do know best)

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This is what 10 hours in the kitchen looks like!

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But make no mistake, cooking for lovely people is one of my favourite ways to pass the time, and the day flew by.

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Chicken Vindaloo

Spicy, tangy, delicious.

  • 3 cloves garlic
  • 2 cups chopped yellow onion (about 2 onions)
  • 2 tbls fresh grated ginger
  • 2 tsp cumin powder
  • 2 tsp yellow mustard seeds, ground
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tablespoon turmeric
  • 1 1/2 tsp cayenne
  • 1 tabls paprika
  • 2 tsp fresh lemon juice
  • 2 tablespoons vinegar (I used rice)
  • 2 tsp raw honey
  • 2 tsp salt
  • 2 cups water
  • 2 tbl tamarind paste
  • 1 tbl tomato paste

For Chicken Marinade: 

  • 1 cup plain yogurt
  • 2 tbl fresh lemon juice
  • 1 tsp chili powder
  • 1 tbl fresh ginger
  • 1 tbl garam masala
  • 1 tsp salt
  • 2 healthy glugs olive oil
  1. In bowl or ziplock bag, marinate chopped chicken in yogurt mixture for at least an hour (3-4 is probably perfect, I did 5)
  2. Once ready to begin cooking, preheat oven to 400
  3. In hot pan fry onions until browned. Then add garlic and ginger until fragrant.
  4. Meanwhile, assemble spice mixture in small bowl.
  5. Once oven is hot, cook chicken in the marinade for about 20 minutes, stirring halfway through.
  6. Add spices to onion mixture and cook a few minutes until fragrant, stirring frequently.
  7. Add tamarind and tomato paste, as well as water.
  8. Using hand held blender or food processor, blend mixture until smooth.
  9. Add vinegar and honey.
  10. Once chicken is cooked, transfer (along with cooked marinade) into the sauce
  11. Cook uncovered over a low simmer until sauce has thickened, about 30 minutes.
  12. Sprinkle with fresh lemon juice and cilantro. Serve over basmati rice with naan.

This dinner was a huge success. I was so worried about not making enough food, but turns out I was way off. Today is Thursday and there is still a ton of leftovers in the fridge! (Although the vindaloo was the first to be polished off and half the lemon curd ended up spilled on the floor. Oops!)

I will definitely try out the butter chicken again and refine the other recipes as well.

Indian is my favourite cuisine. It is really fun to make, and especially EAT.

I’m hungry.

What’s your favourite Indian dish? 

Immy May

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