”Ek Lardki” Masala Squash aur Phool Gobi ka Curry
By: Danielle Kinney
Published: Saturday, December 10, 2011 - 3:55pm

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.