Wednesday, April 7, 2010

Broccoli, Tofu and Potato Curry with a side of Onion Chapati


Tonight was a grand adventure into South Indian cooking. I made a traditional vegetable curry stew but with an uncommon use of broccoli, in place of the commonly used cauliflower. I seasoned and baked the tofu to make a chewy, yet tender texture and left the potatoes with the broccoli on the stovetop imersered amongst tumeric, tomato paste and coriander.While I tended to the main dish, Jonny constructed a sensationally satisfying onion chapati. Also known as, "roti" which is bread, chapati is normally made of whole meal or whole grain flour. We used whole wheat flour, with roughly chopped shallots and rather than ghee, olive oil. Many Indian breads are made yeast-free, which is great if you have a yeast allergy. After about 20 minutes of stirring, starring and tasting, I had a fabulous curry served atop a bed of quinoa.

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