This robust dish makes a lively and different meal. I like to serve it with fresh green beans and naan, an Indian bread, to soak up the sauce.
Yield : Serves 4 to 6
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 2 onions, finely chopped
- 2 cloves garlic, minced
- ½ tsp (2 ml) minced ginger root
- 1 long green chile pepper, seeded and finely chopped
- 6 whole cloves
- 4 pods white or green cardamom
- 1 cinnamon stick piece, about 2 inches (5 cm)
- 1 tsp (5 ml) caraway seeds
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) cracked black peppercorns
- 1 can (28 oz/796 mL) tomatoes, including juice
Tofu:
- ¼ cup (50 ml) all-purpose flour
- 1 tsp (5 ml) curry powder
- ¼ tsp (1 ml) cayenne pepper
- 1 tbsp (15 ml) vegetable oil
- 8 oz (250 g) firm tofu, cut into 1-inch (2.5 cm) squares
Directions
1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, gingerroot, chili pepper, cloves, cardamom, cinnamon stick, caraway seeds, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
3. Tofu: On a plate, mix together flour, curry powder and cayenne. Roll tofu in mixture until lightly coated. Discard excess flour. In a skillet, heat oil over medium-high heat. Add dredged tofu and sauté, stirring, until nicely browned. Spoon tomato mixture into a serving dish. Discard cloves, cardamom and cinnamon stick. Layer tofu on top.
Notes
Make ahead: This dish can be partially prepared the night before it is cooked. Complete Step 1. Cover and refrigerate overnight. The next morning, continue cooking as directed.
Note from Cookstr's Editors
Nutritional information is based on 6 servings.
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