|Cauliflower and Okra Vegetarian Vindaloo|
It's not only the length of time the dish has to simmer and come together. It's also all the prep work as well as the little fussy things I put upon myself. Like in the case of Okra or Firm Tofu if it's going into a stew. Okra is famous for it's slime. There is no other pleasant way of describing it. If you chop a piece of Okra, you will see, it will immediately ooze slime. There are a few things I try to do depending on the use. In this case. I chop and fry the Okra until it is browned and crispy and set aside to add later. It helps. I also do this for the Tofu. I find Firm Tofu tends to taste and feel like a pencil eraser if not handled correctly. I use it all the time and find this less of an issue in stir fries. So for this application, in the same dutch oven or heavy stew pot I am going to make the Vindaloo in, I also brown the Tofu cubes until browned and set aside with the Okra.
If that weren't adding to the effort already, I also decided that having Curry required having Naan. So I made some Naan for BBQing when the Stew was ready. I followed a recipe I've used many times but only made half since I also wanted to make some Jasmine rice.
|Homemade BBQ Naan|
Vegetarian Okra and Cauliflower Vindaloo
20 fingers Okra, 1 inch pieces
1/2 block Extra Firm Tofu, 150-200 g, cubed
1/2 medium Onion (Tennis Ball)
3 gloves Garlic, minced
1 inch Ginger, sliced
1/2 Chili, (used Jalapeno cuz it was in the house)
1/2 head large Cauliflower
1 tin Garbanzo Beans (Chick Peas), drained
2 large tins whole Tomatoes
4 T Patak's Vindaloo paste
3 T Butter (or Ghee = Clarified Butter)
Salt and Pepper
In a large Dutch Oven or stew pot, heat some Olive Oil or Vegetable Oil on Medium High heat. Add the Okra and Tofu, together or separately. Depends on the size of your pot and how much room you have. You should have everything in a single layer. If not, you will stew and soften rather than brown. Do it in batches if as you add the vegetables you have filled the 'first layer'. Sautee for 3-5 minutes until lightly toasted and set aside.
In the same empty pot add some more oil or Ghee (clarified butter for the real deal flavour) on Medium Heat. Add the Onion and stir for 1-2 minutes until softened and translucent. Add the Ginger and Chili. I don't like adding the Garlic too soon because it will brown and taste bitter. Add the Garlic with the Cauliflower. Stir fry for 3 minutes.
If things get sticky, add some more Ghee or Oil. No double entendre intended. Add the drained Chick Peas mix about. Add the Curry Paste and try to distribute well. You want to cook the paste. You could have added it with the aromatics but then I would have gassed myself as I have done in the past with Thai Green Curry paste because our fume hood does everything but suck. No double entendre intended. When it looks like all your veg are coated with the paste and you've stirred it for 2-3 minutes more, add the Tomates.
For the Tomatoes, you can either slash a sharp knife around in the open can or do as I do and simply pour them into the pot or separate bowl and smush them with your hands like little organic stress balls. Season to taste but gently. The flavour will develop so I would suggest you check seasoning after half an hour. Add the Butter or Ghee and stir.
Simmer covered on Medium Low for at least half an hour. Stir occasionally. If it looks too thick add some water or vegetable broth. Serve with warm Basmati or Jasmine rice and NAAN!
Yummo! Oh this serves 4-6 people. Or dinner mid week 8^D