Spicy Curry with Tofu Tikka masala style
Today it is "no meat" day: only Tofu will be harmed. This is a dish I ate at a vegetarian restaurant years ago and I tried to cook it at home afterwards, because I loved the idea of using potatoe dumplings mixed with a tikka masaka style curry.
This is so colonial kitchen or "cross over" but I like it. Indian recipes call for many different spices which build the base of the dish. It is better to use good spices and grind them than to buy ready made curry mixtures. I always have some in storage.
100 g Tofu, cut in cubes
250 g button mushrooms, quartered
250 g blanched and squeezed spinach leaves (weight after cooking and squeezing)
1 sweet potatoe, cut in cubes
2 big shallots, roughly chopped
1 huge knob ginger, grated
1 garlic glove, minced
3/4 tablespoon flour
1 small can tomatoe chunks (400 g)
1 small can coconut milk (150 ml)
1 tablespoon garam masala
8 dried curry leaves
1 teaspoon curcuma powdered
1 pinch cumin
1 teaspoon black sesame seeds
1 good pinch sugar
Worcester sauce - some drops
300 g fresh italian potatoe dumplings (gnocchi di patate) - ready after 3 minutes simmering / or potaoes peeled, cut in cubes and cooked separately (with a little salt in water).
Roasted spice mixture:
6 cardamom pods, seeds only
2 cm piece cinnamon stick
2 dried hot chilli peppers
1 teaspoon fenugreek
Heat pan and roast spice mixture until fragrant without any fat. Afterwards grind in a motar but without the cinnamon stick. I used an eletric mill.
Heat 2 tablespoons oil in the pan und roast shallots until translucent, add garlic, spice mixture, garam masala and flour and roast for 1 minute while stirring. Deglace with coconut milk and tomatoe chunks - keep stirring. Add mushrooms, sweet potatoes, cinnamon stick, sesame, sugar, curcuma, cumin and cook on low heat until the sweet potatoes are soft - once in a while add a little water if to thick and sticky. Add spinach and some good pinches salt. Add dumplings or potatoes, reheat and toss, adjust seasoning with salt and worcester sauce.