Montag, 4. April 2011
Tomatocurry with vegetables
2 small onions
1 thumb-sized piece of ginger in small dices
500g Pelati tomatoes
2 tblsp oil
1 heaped teaspoon cumin seeds
1 cinnamon stick
2 bay leaves
1 heaped teaspoon ground cumin
2 heaped teaspoons ground cilantro
1 heaped teaspoon Garam Masala
1/3 teaspoon curcuma
a pinch of ground cayenne or ground chilli
4 cups (1 litre) of water
2 teaspoons salt
8 oz silken tofu
4 cups diced vegetables (zucchini, carrots, fennel, ...)
Purée the onions and tomatoes in a food processor. Heat oil in a pot and add ginger and cumin. Take care of it - cumin shouldn't brown to much! Add the mixed tomatoes and spices of curry basis, cook at medium temperature until all liquid is gone.Add curry seasoning and roast for a minute or two, then add the water, salt and vegetables. Cook until the vegetables are soft.
Roast the cubed silken tofu in a pan and top serving with it.
I served it with coconut milk basmati rice.