What exactly is the date, you might ask? I am not sure. I call this "date" because my nomenclature method here revolves around my Indian Cookshelf cookbook, a gift I received years ago from a former colleague of my father, and a quick search on Google (don't hesitate to correct my taxonomy for rough dining in the comments).
Ingredients:
- 2 tbsp coconut oil or olive oil or unsalted butter
- 1 tbsp mild curry powder
- 2 tsp garam masala
- 1 1/2 tsp salt
- 1 cup roughly chopped carrots
- 1 onion, peeled and roughly cut
- 3 cloves garlic, roughly chopped
- 1 (28 oz) can whole plum tomatoes
- 1/2 cup canned coconut milk (add the entire can for a looser, soupier korma base, if desired)
- 1 (350g/12 oz) pkg extra firm tofu, (pressed if you have time) cut into 1/2-inch cubes
- 1 small cauliflower, cut into bite-sized florets
- 1 tbsp lemon juice
- 2 tbsp chopped fresh mint or cilantro, to serve (optional)
- Cooked brown rice or basmati rice, hot, to serve (optional)
Instructions
- In a large saucepan, heat oil or butter over medium heat; add seasonings, salt, carrots, onions, and garlic. Sauté for 8 to 10 minutes, until onions are translucent.
- Add tomatoes and coconut milk, bring to a boil, reduce to medium, cover, and cook for 10 to 12 minutes, or until vegetables are very tender.
FULL RECIPES : http://yummybeet.com