sweet potato & tofu curry
**this recipe makes a lot of curry sauce so you can cut it in half if your not interested in freezing some. i like making the full recipe since it takes a bit of time it's nice to have some leftover in the freezer for a last minute meal.
ingredients: 2 strips cinnamon bark 1 tsp cloves 6 cardamom pods 6 black peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 2 bay leaves
4 large onions--red preferably 10 medium tomatoes or 2-16 oz cans of chopped tomatoes 1 bunch of cilantro...sometimes i use basil 10 cloves of garlic 2 jalapeno peppers
1 tsp chili powder 1 tsp corriander 1 tsp garam masala 1 tsp cumin powder 1 tsp cayenne 1 tsp turmeric 2 cans of coconut milk salt to taste
4 sweet potatoes 1 package of extra firm or firm tofu
dry roast first 6 ingredients in a large pot sprayed with cooking spray. roast until the spices become aromatic....3 - 5 minutes.
blend the next five ingredients (all the vegetables) in a blender til almost smooth. add to the pot and simmer over med-high heat. cover with lid to keep mixture from splattering everywhere.
let this cook for about an hour or so to let the flavors meld and some of the liquid to boil off.
while the curry is cooking, remove skin from sweet potatoes & cook in the microwave(or boil if you prefer) once cooked and slightly cool cut into cubes. then remove excess water from tofu and cut into cubes.
next, add the last 6 spices and coconut milk and cook for another 10 or so minutes.
to serve: add a handful of tofu and sweet potato cubes in each bowl and pour desired amount of curry on top and stir a bit......eat up. i love this yummy curry. this is for sure a favorit of ours. it makes such a good comfort food dish.
combine remaining sweet potato and tofu with desired curry and put in fridge for leftovers. if there is any curry left put in freezer for another day.
*also try with regular potatoes. **to change it up a bit try with wilted spinach and chick peas instead of the sweet potato and tofu.