I failed miserably at "Spicy Asian Week"; I've only posted one recipe! So today, to make up for it, I'm posting two recipes. These dishes compliment each other well, and can be served side by side for a nice vegetarian spread.
Indian style cooking is a fantastic way to bring vibrancy to vegetables by employing a bouquet of flavors through the heavy use of spices and herbs. I was fortunate enough to travel through southern India, and my strongest memories involve smell: the way cumin, turmeric, coriander, clove, and ginger permeated the air, all mixed with a hint of gun powder. I visited Bangalore during Diwali, the festival of lights, which is celebrated by lighting fireworks and eating sweets – my type of party! The days were filled with booms, cracks, howls, and pops, while the nights were illuminated with yellows, greens, and reds.
I would not say these are "traditional" Indian dishes, but they were certainly inspired by what I tasted and smelled (minus the gun powder), in India. In the first recipe cauliflower is the lead, but I must confess, in the past I've routinely overlooked little white flower. I thought it was lackluster with no flavor or color to speak of, like a saltine cracker. This roasted cauliflower recipe, adapted from The Modern Vegetarian Kitchen, sold me on its potential, especially when you spice it up a bit. I'm now thinking of other ways to prepare cauliflower: a puree, a gratin, in stirfy?
For the second recipe I use tofu, which you can certainly omit if so desired, but I recommend trying it out, at least once. The two main complaints directed at tofu is that is has no texture and no flavor. On its own, I am one to fully agree with those two charges. But I like to imagine tofu as a little sponge, it will sop up any flavors in come in contact with. And the texture issue can easily be remedied by sautéing the tofu until golden brown before adding it to a stirfry, curry, or what have you.
Indian Cauliflower
1 tablespoon olive oil
1½ tablespoons freshly squeezed lemon juice
1½ teaspoons coarse sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon hot pepper flakes
1 head of cauliflower, cored and separated into florets
2 red bell peppers, seeded and sliced into ½ inch wide strips
½ cup roughly chopper cilantro
Pre-heat the oven to 450º F.
In a small bowl, whisk together the olive oil, lemon juice, salt, cumin, coriander and the pepper flakes. Set aside. Combine the vegetables in a 13x9x2 inch baking dish. Drizzle the vegetables with the olive oil dressing and toss to coat. Roast the vegetables for 45 minutes, stirring every 15 minutes. Garnish the cilantro leave before serving.
Curried Peas6 tablespoons olive oil, divided
1 14 oz package firm tofu, drained and
cut into ½ inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon cayenne pepper1 onion chopped
1 tablespoon ginger, peeled and shredded
4 garlic cloves, minced
1 14.5 oz can diced tomatoes with juices
1 10 oz package frozen green peas
(it is not necessary to thaw)
½ cup water
½ roughly chopped cilantro
Over medium heat warm 3 tablespoons of olive oil in a non-stick pan. In batches cook the tofu in a single layer, stirring often, to brown on all sides; approximately 10 minutes. With a slotted spoon transfer the tofu to a paper-towel-lined plate to drain.
In a small bowl combine the coriander, cumin, salt, turmeric, and cayenne pepper. Set aside.
In a large heavy bottomed pan warm the remaining 3 tablespoons oil over medium-high heat. Add the onion, garlic, and ginger and cook, stirring often, until the onions are soft, about 3 to 5 minutes. Stir in the spice mixture and cook 2 minutes more. Add the tomatoes, peas, and water, and bring to a boil. Reduce to a simmer and cook for 8-10 minutes, until the sauce has slightly thickened. Add the tofu and heat through, about 2 minutes. Garnish with cilantro and serve over rice.
Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes from Around the World
