Yield: 6 servings
|¼ cup||Corn oil, unrefined|
|1 cup||Diced onions|
|2 tablespoons||Minced garlic|
|4 teaspoons||Minced ginger|
|⅛ teaspoon||Cayenne pepper|
|2 teaspoons||Ground coriander|
|2 tablespoons||Garam marsala (see recipe below, or use commercial blend)|
|35 ounces||Canned Italian tomatoes|
|½ pounds||Firm silken tofu|
|1½ cup||Green peas (pref. fresh, OR frozen)|
|5||3" cinnamon sticks|
|1 cup||Whole cardamom pods|
|½ cup||Whole cloves|
|½ cup||Whole cumin seeds|
|½ cup||Whole black peppercorns|
|¼ cup||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 ½-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