I have said it before and I will say it again DON’T be put off by a long list of ingredients. Recipes like this are the easiest to make and are up in no time.
Vegetables, herbs, spices & “cream cheese” ………………………and you have a really creamy, fragrant and TASTY meal!
YOU NEED
1 cup potatoes, peeled and cut into cubes
1 cup pumpkin, peeled and cut into cubes
2 handfuls green beans, trimmed
½ tablespoon coconut oil
1 large brown onion, peeled and finely sliced
3 large cloves of garlic, peeled and minced
1 tablespoon of minced ginger
2 teaspoons ground turmeric
¼ teaspoon hot chilli flakes
1 teaspoon paprika
½ teaspoon ground cardamon
2 1/2 teaspoons of garam masala
2 ½ teaspoons of cumin
¼ teaspoon of hot chilli powder
pinch of ground cinnamon
1x 400 gram can of chopped tomatoes
1/3 cup water
1 x 250 gram container dairy free cream cream cheese
1 cup organic firm tofu, cut into cubes
½ teaspoon salt
1 bunch of coriander. Roots removed. Wash the stems and leaves well. Finely slice the stems and roughly chop the leaves.
YOU DO
Get a steamer on the go and steam your vegetables. I put my potatoes on first for about 5 minutes and then add my pumpkin. Right before they are tender, I throw in my beans for just a few seconds. Be sure not to overcook your vegetables as you want them to remain in cube shapes in the sauce.
Heat the coconut oil in a large non stick pan and sauté the onions on a low heat until they caramelise. This will take a few minutes. Add the garlic and ginger and cook for another minute or so.
Add the tomatoes, water and cream cheese. Stir well to combine and simmer gently for a few minutes. Be sure not to cook on too high a heat or for too long or your sauce will evaporate.
While your sauce is simmering, place all the spices in a small dry pan and gently dry roast them on a low heat for a minute or so. Stir continuously and be careful not to burn them.
Add the spices, steamed vegetables, tofu, salt and coriander to the sauce. Mix everything together, heat and serve.
Goes beautifully with steamed basmati, salad and pappadums.
Serves: Serves 4
Time: 30 – 40 minutes
Freeze: I wouldn’t.
Notes: I use Nicola potatoes because they are lower GI than other brown potatoes and they cook fast.
Use really good quality tinned tomatoes. It makes a difference.
I am a bit of a chilli wuss and this is as hot as I can take it, so if you don’t like chilli either don’t add it, don’t use hot chilli or add it to taste.
