curry

Best Tofu Recipe!

Tofu, Curry and Leeks - a perfect combination to fire up couscous!

Tofu, Curry and Leeks - a perfect combination to fire up couscous!

Couscous with Curry and Tofu

Serves: 4     Prep time: 10 minutes                    Cooking time: 25 minute

It never ceases to amaze me how certain ingredients are just magical together. This recipe is one of them. The curry infuses the couscous and tofu with so much flavor. This is a go to recipe. 

1 lb firm tofu, cut into 1-inch cubes

2 scant teaspoons curry, separated

3 tablespoons olive oil

1 medium potato, diced into ½ inch pieces

1 leek, white part only, sliced ¼ inch thick

1 red bell pepper, diced

3 cups vegetable broth, separated

1-cup whole-wheat couscous

Salt and black pepper to taste

1.    Sprinkle tofu with 1-teaspoon curry, salt and pepper to taste. In skillet heat oil on medium high heat until hot. Add tofu cubes and cook for 2-3 minutes, stir to brown all sides. Remove tofu from skillet.

2.    In same skillet add potatoes and leek, salt and pepper to taste; sauté for 4 minutes, stirring frequently to prevent sticking. If they are sticking add a few tablespoons of vegetable broth.  Add bell pepper, cook for 2 additional minutes. Add 2 cups of broth and remaining curry; bring to a slow boil and cook for 5 minutes or until potatoes are fork tender.

3.    Return meat to skillet and continue cooking for 5 additional minutes or until meat is thoroughly cooked.  Remove meat and vegetables with slotted spoon and keep warm.

4.    Add remaining broth to pan juices and bring to a boil. Remove pan from heat. Stir couscous into pan juices. Cover and let it sit for 5 minutes. Fluff with fork and serve with the meat and potatoes. 

           Tip:  for washing leeks -  cut them lengthwise and rinse under running

           water as the pieces separate and  allow water to run through it.

Flavor Makers

Curried Barley with Fruit  .  Spices and dried fruits are the flavor makers in this delicious grain dish.

Curried Barley with Fruit.  Spices and dried fruits are the flavor makers in this delicious grain dish.

Curried barley with fruit

Serves 4            

The spices and dried fruits provide so many flavors that no salt is needed. Brown rice makes a good substitute for the barley if desired.

3 cups water

¼ cup dried apricots, chopped

¼ cup dried cranberries

¼ cup raisins

1 teaspoons orange zest

2-teaspoons curry powder

2-teaspoons cumin

1- cup pearl barley   

1 tablespoon chopped fresh parsley

¼ cup walnuts, coarsely chopped

1. In a medium saucepan combine water with apricots, cranberries, raisins, zest, curry and cumin. Bring to a boil. Add the pearl barley; reduce heat, cover, and cook until the barley is tender about 30 minutes, stirring occasionally to prevent barley from sticking to bottom of pan. Remove from heat. Sprinkle with parsley and walnuts before serving.