Cooking Curry

I love Indian food...so I made curry. And since I am firm believe that curry is always better after it has rested and the flavors get to mingle...I've only had a nibble of this dish. It'll be my lunch today. And if my nibble is any indication of how awesome this dish will be...it's going to rock!

What you need is:

1 cup cauliflower

1 cup frozen peas

1 can stewed tomatoes

1/2 cup diced leaks

1 large russet potato, diced (I precooked mine in the microwave to speed things up)

8 oz firm tofu, pressed and diced

2-3 tsp curry powder

1/2 tsp ginger

red pepper flakes to taste

Process...

first I put some EVOO in a pan and fried up the tofu, just to get some of the edges crispy.

The I removed the tofu, added a bit more EVOO and the leeks. Sauteed until tender. Add all the veggies (no tomatoes yet) and the spices. coating everything with the spices and sauteed for about a minute. Then add the tomatoes, simmer for a bout 10 minutes. Add in the tofu and you're done. My mouth is watering I as I stare at the above pictures...this dish is going to rock! Oh wait, I already said that.

Another dish I ate yesterday, post 5 hour ride with my good friend, was an Amy's Tofu Scramble. It was on sale and looked good, so I thought I'd try it. Now, I prefer my own tofu scramble, but this will do in a pinch.