”Ek Lardki” Masala Squash aur Phool Gobi ka Curry
Ingredients
3 oz cubed winter squash
3.5 oz rough chopped cauliflower
2 tbs tomato ketchup
1/4 cup water, plus additional (you’ll end up adding about 1/2 cup more)
1/2 heaping tsp each: ground ginger, garlic powder, onion powder
1/4 tsp ground coriander
1/8 tsp each: turmeric powder, garam masala
a squirt of sriracha or 1/8 tsp cayenne pepper
1/8 block well pressed lite firm tofu
85g spinach (about two large handfuls), chopped (unless using baby spinach – you could leave that whole)
Preparation
1
Add to a medium sized skillet (preferably cast iron) your cubed squash and chopped cauliflower.
2
In a measuring cup, whisk together the ketchup, 1/4 cup water, the spices and sriracha.
3
Add about 1/2 cup more water to this and add to your vegetables in the skillet.
4
Bring the skillet to a boil over medium heat. Once a boil has been reached, reduce to a simmer, cover, and allow to simmer for 30 minutes to an hour, stirring occasionally, until your vegetables are fully tender.
5
Once cooked, add in the cubed tofu and chopped spinach, mix, and cook over the low heat until the spinach has wilted.
6
Remove from heat and enjoy with rice, flatbread, or as is.
.
About
A tasty single serving curry, full of autumn's bounteous vegetables.
Other Names:
Single Serving Spicy Squash and Cauliflower Curry
Yield:
1 serving
Added:
Saturday, December 10, 2011 - 3:55pm
