Aloo Ghobi Wraps with Four-bean Salad

I just cooked up a batch of aloo ghobi  (potato and cauliflower Indian curry) and made them into an awesome pita wrap for dinner.  I also added in chopped cilantro, homemade salsa, and a few jalapenos. For my veggies, I mixed in some four-bean salad with pickled slices of daikon (white radish) and carrot that I made the night before. This dish was definitely a crazy fusion of different food cultures, but somehow it all worked!

samosa wrap

samosa wrap salad

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Vegan “Butter Chicken”

While I was out grocery shopping the other day, I came across some jars of butter chicken curry — a very popular style of Indian curry which typically contains yogurt/cream and butter. I got inspired to see if I could come up with my own veganized version at home. Here’s what I came up with!

veg butter chicken1

I also experimented with making my own “chicken” pieces. I prepared the ingredients for these and formed the mixture into small nuggets before I began making the curry.  This gave them time to firm up so that they bind together to keep them from crumbling and falling apart. After about half an hour, I cooked them in the contact grill.

  • 4 heaping tbsp flour
  • 1/3 block of extra firm tofu
  • ground dried onion
  • garlic powder
  • nutritional yeast
  • five-spice powder
  • white pepper
  • ground chia seeds

For the curry, I began by sauteing some madras curry powder and garam masala, then added in 2tbsp of flour. I roasted it all on low heat until the flour turned a very pale brown. Then I slowly added in just enough soy milk to make it into a thick gravy, stirring it in gradually to keep it from getting lumpy. Once I had this thick sauce, I added in nutritional yeast, chili sauce, tomato puree, salt, white pepper, and a bit of water.

  • madras curry powder
  • garam masala
  • flour
  • soy milk
  • nutritional yeast
  • chili sauce
  • tomato puree
  • salt
  • white pepper

veg butter chicken2

Curried Tofu Strips and Karela for dinner

After a long day studying at the library, I came home prepared myself a nice big plate of chana curry and curried tofu strips!

I just mixed together some salsa and Indian spices, then added in the slices of 5-spice extra firm tofu and let it simmer on the stove. The tofu was pre-frozen to squeeze out any excess water and give it a nice firm texture. After a while, I added in the slices of karela (a.k.a. bitter melon). Yum!