I wasn’t always a cook. Single and living in NYC, I used my oven for storage until I was 30 years old, so when my 7-year-old has recently taken a huge interest in wanting to learn to cook on her own, I was thrilled! She actually has decided she wants to go on Chopped Junior when she turns 11! I have always involved her in the cooking process-shopping, meal prep, small tasks that made her feel like she was involved. When kids are involved in the cooking, they are more likely to eat it! One of the things I am really passionate about is helping kids becoming healthful eaters. Shopping for ingredients, talking about what to cook and what they would like to cook, incorporating conversations about healthy eating and why it’s important…these are all things that have not only resulted in teaching moments, but have created memories with my daughter. I’m so happy to be passing down my love of food and cooking to her. And if your kid asks to make curry, you make curry! Tofu and Chickpea Curry it is!
I bought a case of organic tofu at Costco-yes, a case-because that’s what happens at Costco and I now have 4 days left to use it. We decided to make this vegetarian curry. It was an easy weeknight dinner with a ton of vegetarian protein (tofu and the chick peas) and veggies. Two notes about Tofu:
- Buy Organic if you can. Soybeans are one of the most widely GMO grown products. Buying organic will ensure your tofu is not GMO
- You must drain it otherwise it will be a mushy mess. Remove it from its water packed container. Line a plate with paper towels or a dish cloth. Slice in half and place on the paper towels. Cover with more paper towels or another dish cloth. Place a pan or plate on top of the tofu and use cans or something else heavy to weigh it down. Let drain for at least 30 minutes.
2 Tablespoons Coconut Oil
1 Package Organic, Extra Firm Tofu, drained and cut into 1″ cubes
1 onion, chopped
3 garlic cloves. chopped
2 small sweet potatoes (or 1 large), peeled and diced
1 Tablespoon Curry Powder
1 teaspoon Garam Masala
1 teaspoon Ground Fenugreek Seed (This is optional. If you don’t have it, leave it out and increase the other two spices a bit. I got this amazing spice in my CSA package at one point and find that it works really well with the other Indian spices)
2 large tomatoes, chopped in a chopper or food processor (I used fresh tomatoes because I had them. You can use a 14.5 ounce can of diced tomatoes. Buy organic if you can!)
3/4 Cup Vegetable broth
1 Can Organic Coconut Milk
1 Can Organic Chick peas
2 cups Baby Spinach
1/4 cup chopped cilantro
Heat 1 tablespoon of coconut Oil in a large pot. Add Tofu and saute until lightly golden in color. Remove to a plate with a slotted spoon and set aside. Add remaining oil. Add sweet potatoes, onions, garlic, and half of the spices. Stir to combine. Cook until veggies are softened, about 8 minutes. Add in tomatoes, coconut milk, the remaining spices, and chick peas. Bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes. Stir in spinach. Cook for another 5 minutes until spinach is wilted. Top with the chopped cilantro.
I served this over brown rice, but you don’t have to. It is delicious all on its own!