Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Corn oil, unrefined
1 c Diced onions
2 tb Minced garlic
4 ts Minced ginger
1 1/2 ts Salt
1 t Tumeric
1/8 ts Cayenne pepper
2 ts Ground coriander
4 ts Cilantro
2 tb Garam marsala
-(see recipe below, or
- use commercial blend)
35 oz Canned Italian tomatoes
1/2 lb Firm silken tofu
1 1/2 c Green peas
-(pref. fresh, OR frozen)
-----GARAM MARSALA-----
5 3" cinnamon sticks
1 c Whole cardamom pods
1/2 c Whole cloves
1/2 c Whole cumin seeds
1/2 c Whole black peppercorns
1/4 c Coriander seeds
Heat the oil in a saucepan. Saute the onions, garlic,
ginger, salt, tumeric, cayenne, coriander, cilantro,
and garam marsala for about 5 minutes.
Drain the juice from the tomatoes into the sauteed
vegetables. Then crush the tomatoes by hand and add
them to the vegetables. Dice the tofu into 1/2-inch
cubes and add to the vegetables. Continue to cook for
10 to 15 minutes over low heat. Then add the peas and
cook another 4 minutes. Serve hot over brown rice. A
coriander coconut chutney (or other chutney) is an
excellent accompaniment.
GARAM MARSALA: Preheat the oven to 200 F. Place the
ingredients on a baking sheet and roast for 30
minutes, or until the spices give off an aroma. (Some
chefs suggest roasting each ingredient separately,
since each gives its characteristic aroma at a
different time.)
Separate the cardamom pods from the seeds. Discard
the pods. Crush the cinnamon. Combine the cinnamon,
cardamom seeds, and other spices until the mixture is
powdery. Store in a sealed jar.
Source: Friendly Foods - by Brother Ron Pickarski,
O.F.M.
: ISBN: 0-8981555-377-8
: Typed for you by Karen Mintzias
