Indian is a cuisine that is so full of flavours that your pallet zings with excitement from the first bite to the last. It is one of the best meals to share with friends and family.
I was lucky enough to live with a wonderful woman who taught me so much about the beautiful indian spices. I have always loved Indian food, but every since then I actually have the opportunity to have good Indian that doesn’t come in a take-out box 😛
The curry is a very simple tomato and coconut base, I usually add what vegetables I have in the fridge that I think will work. So this recipe is just the base recipe, but feel free to add any veggies you prefer. Hope you enjoy!
Serves: 2 people
Preparation/cooking time: 45 minutes
- 1/4 tsp cumin seeds (whole)
- 1/4 tsp mustard seeds (whole)
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tsp garam masala
- pinch of chilli powder (or more if you prefer)
- 1/4 tsp turmeric powder
- 2 cloves of garlic, made into paste
- 1 cm square piece of ginger, made into paste
- 1/2 onion, very finely diced
- 400g tomato, blitzed until smooth
- 1/2 cup coconut milk
- Salt and pepper to taste
- 1/2 cup rice
Spicy Pumpkin & Tofu:
- 8 large slices (4 per person)
- 200g tofu, cubed
- 2 tsp cumin powder
- 3 tsp coriander powder
- 1.5 tbsp garam masala
- 4 tsp turmeric powder
- Salt and pepper
- Preheat the oven to 220°C.
- Start off by heating some oil in a sauce pan over medium heat, add the cumin and mustard seeds and sauté them for about half a minute, before adding the rest of the spices and the garlic and ginger paste (the easiest way to make it into a paste is by using a pestle and mortar, but you could always just cut it really, really fine). Sauté for another minute or so before adding the onions.
- Cook the onions until soft and tender.
- While the onions are cooking make up your spice mix in a bowl and with some oil and the salt and pepper rub it over the pumpkin and tofu. Put the pumpkin on a baking tray and bake in the oven for about 20 minutes, until super soft.
- For the tofu I skewered them before frying them in a pan, about 5 minutes on each side (I usually start cooking these at the same time as the rice).
- Back to the curry: Add the veggies you want to add and cook until almost cooked.
- Cook the basmati rice. I like to add some cardamon and cloves for extra flavour, but those are very much optional.
- Finally add the tomato pure and coconut milk to the curry, turn heat to medium low, allow it to simmer.
- When the rice is cooked divide everything over the two bowls.
I hope you enjoy! Let me know what you think ❤