Okay, so as requested, here’s the (kinda vague) recipe for my vegan paneer curry! I usually don’t even try posting recipes because all my cooking is spur-of-the-moment, experimental-type cooking…but here it is anyways (:
– I start out with mixed beans and soak them overnight (pretty much any beans/lentils work really well!)…I had about 4 cups of cooked beans
– Next day, cook them until soft
– Add dried onions & Indian spices (coriander, madras curry powder, garam masala), crushed chili, and a pinch of salt…I used about 1tsp of each spice
– Let the curry simmer for an hour
[I always eat some of it while it’s fresh, but it always tastes better a day or two later after the taste all soaks through]
Actually…I used the same tofu steaks that I posted about before, and put in my avocado pumpernickel sandwich =P
That works a lot better than chopping up tofu and putting it in the curry like I’ve tried on previous occasions, because tofu doesn’t really absorb the flavour when I do it that way.
After chopping up the tofu steaks, I put it in the pan for about 20 mins at low heat to brown the sides.