Indian food is probably one of the hardest cuisines to try for the first time. Normally (well at least in Minneapolis) it comes buffet style. So you go up to the buffet and smell all of these weird smells that you've never smelt before in your life and you see sever metal containers full of slop. It's not the most appealing sight. The first time Nick talked me into going to an Indian restaurant, I ate a lot of rice and bread (naan). I did try some curry and it was really really good. I liked the one with chick peas. I couldn't pronounce (or spell) anything I ate, but I knew chick peas meant it was good.
I wasn't hooked at first, but after trying a few restaurants and eating the packaged slop they sell at Trader Joe's, I started to really like cooking Indian food. The first time I tried cooking it was a disaster. First of all, the ingredients were pretty complex and I didn't know what anything was or where to find it. I kind of steered clear of trying to cook Indian food after that and stuck with going out. Until tonight.
While browsing through online recipes looking for tofu dishes, I stumbled across "Coconut Tofu Keema" and it sounded good. Well the coconut part and the tofu part and I have no idea what Keema is. Let's google it shall we? "Keema is a traditional Indian or Pakistan meat dish, originally the word meant 'minced meat'" Interesting. Moving on. I knew it sounded exotic so I looked at the recipe and had about 90% of the ingredients on hand. I started out skeptical, but it started smelling and looking amazing. After I added the tomato sauce, I thought I ruined it. It turned out so good! I was so amazed that I put together those kinds of flavors! Nick was so impressed he kept saying "I can't believe you can just do something like this on the first try" I give some credit to the recipe, but it was mostly me. hehe. I never measure cause that's just adding another dish to the pile that needs to be cleaned and I always add a little extra.
So for this recipe, I used a can of light coconut milk (cause it was cheaper) and two cans of tomato sauce. I used about 3 times more curry than the recipe calls for. Added a serano pepper to give it a kick (almost too much of a kick though... I'd just use a little cayenne next time) I also added some orange peppers and didn't have red pepper paste so used some crushed red peppers and chili powder. Amazing dish! I recommend it to anyone who loves Indian food. Must serve with naan and basamati rice. Oh for the rice... I learned this trick today too. Rinse the rice 2 or 3 times and soak in cold water for 30 mins. Then rinse again and add 1 1/2 cup water for every 1 cup rice. Put the pot on the stove with the lid on tight. Bring to boil, then turn to low for 12-14 mins. Then take it off the burner and let sit for another 5-10 mins. Do NOT touch the rice until it is done. Don't stir it, don't lift the lid, don't even look at it. It'll turn out amazing!
Coconut Tofu Keema
Serves: 8
Ingredients:
1/4 cup olive oil
4 garlic cloves, pressed
1 medium onion, minced
1 (14 oz) package extra firm tofu, diced
1 (16 oz) can coconut milk
1 Tablespoon ground cumin
1 teaspoon curry powder
1 1/2 teaspoon ground ginger
1 teaspoon salt
1 Tablespoon red pepper paste
6 cups tomato sauce
1 1/2 cups frozen peas, thawed
1 1/2 cup chopped carrot
Directions:
Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.
