Tofu and Chickpea Curry with Green Peas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 yellow onions, chopped
8 oz. tomato paste
1 tbsp vegetable oil
1 package firm tofu, cut into 1 inch cubes
30 oz. chickpeas, rinsed
2 cups milk
1/2 cup heavy cream
1 cup water
1 jalapeno, minced
3 cloves garlic, minced
2 inch knob ginger, minced
1 1/2 cups green peas
2 bay leaf
2 tsp cumin, ground
1/2 tsp cinnamon, ground
1/4 tsp cloves, ground
1/2 tsp fenugreek, ground
1/2 tsp turmeric
1 tsp chili powder
1 tbsp coriander, ground
salt and pepper to taste
cilantro, chopped for garnish
steamed rice (optional)
Instructions:
Makes 4 servings.
In a bowl, mix the cinnamon, cloves, and cumin together. Saute for a minute in a pan until the spices smell toasted and fragrant.
In a large saute pan, heat the oil and saute the onions for 7-8 minutes on medium high heat. Add the jalapeno, tomato paste, garlic and ginger and cook until fragrant, about 2 minutes. Stir in the turmeric, fenugreek, chili powder, and coriander. Cook for about 5 minutes on medium heat, stirring occasionally.
Stir in the chickpeas, tofu, and green peas gently (try not to break apart the tofu cubes). Add the milk, heavy cream, and water and stir. Bring the mixture to a boil.
Turn down the heat and cook for about 10-15 minutes until the sauce thickens a little. Serve with rice and garnish with cilantro leaves.
From partial-ingredients.com