Spicy Potato Curry With Cauliflower

So this has been one of our favorites for the last month or so. The kids ask for it often. A couple weeks ago I served an appetizer, while I was cooking this, of baked tofu with homemade peanut sauce so I added the recipe for the peanut sauce also. To bake tofu you just put it on skewers over a cooling rack, in the oven, and bake it until it has a nice egg-like consistency.

Spicy Potato Curry with Cauliflower:

1 cup finely chopped onion
4 tsp vegetable oil
1 tsp ground coriander
1/2 tsp coursely ground pepper
1/2 tsp each, ground cumin and cinnamon
1/4 tsp ground fenugreek
1/2 tsp tamarind concentrate, dissolved in 1 cup water ( I got this at an asian store. It comes in a small plastic container that looks a little like a soup can but it's plastic)
1/2 inch ginger root, minced
1 large clove garlic, minced
1/8 tsp turmeric
1 tsp paprika
1 cup coconut milk (lite or normal)
1 large russet potato, peeled and diced into 1 inch pieces
1 1/4 cups 1 inch cauliflower florets
1 tsp salt

In a large skillet over medium-high heat, saute onions in 2 tsp of the oil until edges are brown, about 6 min. Stir in coriander, pepper, cumin, cinnamon, and fenugreek. Cook until aromatic, about 1 minute. Transfer mixture to a blender or food processor. Puree until smooth, adding tamarind liquid as needed for a thick puree. Set aside.

In same skillet, heat remaining 2 tsp oil over medium heat. Add ginger, garlic, and turmeric, cooking 1 minute until aromatic. Stir in paprika, puree and remaining tamarind liquid. Cook 4-5 min.. Stir in coconut milk and potato. Reduce heat to low, cover and cook for 5 minutes. Add cauliflower and salt. Cover and cook until sauce is thick and vegetables are tender, 10-15 minutes.

I usually triple this recipe for our family of five and it all gets eaten. I use a little more potatoes and cauliflower than it calls for also. This is really easy to make and actually very quick.

Grilled Sesame-Tofu Skewers with Ginger Peanut Sauce:

1/2 cup fresh orange juice
4 Tbs soy sauce, divided
1 Tbs. sesame oil
2 garlic cloves, minced and divided
1/2 tsp red pepper flakes
1 12 oz pkg extra-firm tofu (you can do smoked tofu if you can find it), cut into 1 -inch cubes
1/4 cup creamy peanut butter
3 Tbs. minced fresh ginger
2 Tbs light brown sugar

Combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic and red pepper flakes. Let stand 15 minutes at room temp. Fold in tofu and cover. Marinate 1 hour or overnight, stirring occasionally.

Soak wood skewers in cold water for 1/2 hour. Preheat grill or broiler. If using broiler, coat broiler pan with cooking spray. Drain tofu, and thread on skewers. Place on broiler pan, if using. Broil or grill 5-7 minutes, or until lightly browned on all sides, turning occasionally.

Whisk together peanut butter, remaining 1 tsp garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make a thick sauce. Serve skewers with dipping sauce.

Tofu with peanut sauce is also a great afternoon snack! Sometimes I fry the tofu in a little olive oil until it has a nice egg-like consistency. I like my tofu nice and chewy, not slimy.