Roasted Potatoes, Green Beans, and Tofu in Tomato Curry
Serves 4 to 6

I had this queued to post yesterday, and it just dawned on me that it didn’t. Better late than never, I guess. Curries can be complicated to put together, but this recipe proves that they can also be simple. I noticed this 101 Cookbooks recipe when it was recently posted to Tumblr by Lovely Lovely Food. (Which, by the way, if you are not familiar with 101 Cookbooks, I highly advise that you change that right away. It is a wonderful blog focused on natural, whole foods. While not strictly vegetarian, it is extremely veg friendly. To top it off, the photos are absolutely gorgeous). I decided to adapt it a bit, swapping out tempeh for tofu, opting to roast the potatoes with garlic, adding green beans, and using Greek yogurt instead of cream.

INGREDIENTS

1 1/4 pounds small waxy potatoes no bigger than a small lime, halved

3 large cloves of garlic, sliced

1 1/2 tablespoons olive oil

kosher salt and fresh ground black pepper

1/4 pound green beans, ends trimmed

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

1 medium yellow onion, peeled and chopped

1 teaspoon whole cumin seeds

1 teaspoon curry powder

1/4 teaspoon turmeric

scant 1/2 teaspoon cayenne pepper

1 cup canned diced tomatoes

3/4 cup water

1 teaspoon kosher salt

generous dollop of plain Greek yogurt (about 1/8 cup)

8-ounces firm tofu, pressed, and cut into small cubes

a small handful of cilantro, loosely chopped

INSTRUCTIONS

Step One: Preheat oven to 375 degrees. Toss potatoes, 1 1/2 tablespoons olive oil, and garlic slices in a roasting pan. Season with salt and pepper. Roast until tender and golden brown, about 25 minutes, stirring halfway through. Remove potatoes from oven and set aside.

Step Two: Fill a medium pot with a few inches of water and bring to boil. Place the green beans in a steamer basket, cover, and cook until crisp-tender, about 4 minutes. Remove beans from steamer and place into an ice bath. Set aside.

Step Three: In a large skillet, melt the butter in the olive oil, add the onion, and cook over low heat until onions are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and 1 teaspoon salt. Remove from heat, stir in the yogurt and blend with a hand blender—(or leave it unpuréed if you like!). Note: you might need to transfer it to a bowl to purée, then return it to the skillet. You may also carfeully transfer to a standing blender to purée.

Step Four: Return the curry to the pan, add the tofu and bring barely to a simmer. Let the tofu cook for 10 minutes or so, then add the potatoes and allow to heat through. Add the beans, stirring well. Remove from heat and transfer to a large serving dish. Sprinkle with cilantro before serving.

Source: Adapted from “Tempeh Curry Recipe” from 101 Cookbooks, which was inspired by “Potato with Tomato Curry” from I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes by Lora Zarubin (Stewart, Tabori and Chang, 2003). View the original recipe on 101Cookbooks.com. View the book on Amazon.com.

Pineapple Quinoa Salad with Sweet Curry Vinaigrette

Serves 4

I recently saw this recipe from Poor Girl Eats Well posted on one of my favorite food Tumblrs, Easy/Fast/Cheap Cooking and thought that it looked delicious. I tried it out and it was! I made a couple of teeny tweaks. I happened to have fresh pineapple on hand, so I diced it very finely instead of using the canned tidbits. In the dressing I also subbed canola oil for olive oil, cider vinegar for white wine vinegar, and honey for agave. Lastly, I tossed in an extra clove of garlic. Yum! I loved the contrast of the sweet pineapple and the spicy curry. Quick, easy, and flavorful—a great combo! (Chickpeas would be a great addition to this dish for even more protein and texture).

INGREDIENTS

Salad

2 cups cooked quinoa

1 1/2 cups pineapple tidbits

1/3 cup diced red onion

1/4 cup finely chopped cilantro

Sweet Curry Vinaigrette

3 tablespoons canola oil

2 tablespoons apple cider vinegar

2 tablespoons honey

2 1/2 teaspoons curry powder

1 clove garlic, crushed

Pinch of salt

INSTRUCTIONS

Step One: Combine the dressing ingredients together in a small bowl and whisk together vigorously until completely combined. Set aside.

Step Two: In a large bowl, combine the salad ingredients and toss together. Add about half of the dressing and fold together until well mixed. Check for flavor and add the rest of the dressing if needed (I found that the quinoa quickly absorbs the first part of the dressing, so you may want to use the entire amount). Serve on its own, as a picnic side or with fresh greens, garnish with extra cilantro, and enjoy!

Source: Poor Girl Eats Well. View the recipe on PoorGirlEatsWell.com.

So, as I have explained previously, although I have had scrumptious quinoa dishes made by others, each time that I have attempted to cook with it myself, the results have been bland and boring.

For years I determinedly tried again and again, largely because when I was first introduced to quinoa, it had been prepared as a Thanksgiving side dish by an amazing vegetarian chef. It was taking the place of stuffing and overflowed with nuts, pomegranate seeds, herbs, and magic! It was love at first bite. However, after such a large string of quinoa failures, I eventually gave up. I am now climbing back on the horse and I’m certain that this time around I will be able to exorcise my quinoa curse!

This afternoon I made my first attempt and I am thrilled to report that I am officially back in the quinoa game. This curry dish was hearty and full of flavor, and really made a great impression!

Ridiculously Easy Curried Chickpeas and Quinoa

Serves 4

Although the recipe states that it serves four, I found that it made a very large amount—more than four servings in my opinion. I’m not complaining, because it will be great as leftovers, just letting you know. I opted to add 1/2 teaspoon of turmeric and a sprinkle of cinnamon. I also used just a wee teeny bit of olive oil to saute the goodies.

INGREDIENTS

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon minced ginger

1 15-ounce can chickpeas, rinsed and drained

1 1/2 teaspoons good curry powder (or adjust to taste)

1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)

1 15-ounce can diced tomatoes (fire-roasted preferred)

1 cup cooked quinoa

salt to taste

INSTRUCTIONS

Step One: Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.

Step Two: Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.

Step Three: Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread.

Source: FatFree Vegan Kitchen, April 27, 2010. View the recipe on FatFreeVegan.com.