This recipe, featuring the snap of yogurt, is inspired by a recipe from the excellent Vancouver BC restaurant Vig’s. The very simple curry sauce works well also with chickpeas, diced sweet potato or winter squash, and also makes a great accompaniment to a poached whitefish filet, like cod or halibut.
Serves 4
Ingredients:
- 2 cups plain yogurt
- ¼ cup chickpea flour
- 2.5 cups water
- 3 T coconut oil
- ½ T cumin seeds
- 1 c chopped onion
- 1 T chopped garlic
- 1 T chopped ginger
- 1 t ground turmeric
- ½ T salt
- 1 t ground coriander
- 1 t cayenne pepper
- 1 t fenugreek
- 1 t ground curry
- ½ medium cauliflower, cut in florets
- 1# firm tofu
- 2 T coconut oil
- ¼ cup chopped cilantro
Notes:
Don’t worry if you dont have all these spices in your pantry. The basic recipe can be modified using any combination of spices you like. The curry and fenugreek are the most important.
Preparation:
- In a bowl, whisk together the yogurt, chickpea flour and water until smooth.
- Heat the coconut oil in a large heavy saucepan over medium heat. When hot, add the cumin seeds and allow to sizzle for 45 seconds. Add the chopped onion and garlic and sauté until golden brown. Add the ginger, salt, and the rest of the spices, sauté 1 minute to toast.
- Stir in the yogurt mix, whisking well to break up any clumps. Bring to a boil, then reduce heat to a simmer and cook uncovered until reduced to a sauce consistency. Check the seasoning and correct with salt as needed.
- Add the cauliflower, cover and simmer gently until the florets are just tender.
- Cut the tofu into bite sized cubes. Sauté the cubes in hot coconut oil until crispy on all sides. Drain on a paper towel, season with salt and pepper.
- Add the chopped cilantro to the curry. Serve immediately with the crispy tofu and boiled rice.