Insomnisnack

leah’s curry November 12, 2008

Filed under: carrots,eggplant,food,Indian,portobello mushroom,savory,tofu — insomnisnack @ 7:34 pm

This is a variation of Leah’s curry.  I sauteed diced onions, green bell pepper, carrots, and garlic in olive oil.  Next, I added portobello mushrooms, eggplant, diced tomatoes, and simmered.  Finally, I added this Indian cooking sauce, tofu, and chili garlic paste.  It was tasty.

For nipplewit:

1/2 yellow onion, diced
8oz tofu, cubed

1 medium green bell pepper, diced

3 carrots, diced

2 cloves garlic, diced

2 large portobello mushrooms

1/2 eggplant

1 can diced tomatoes with garlic added (8oz I think)
1 jar
Ethnic Gourmet Punjab Saag Spinach Sauce
2-3 Tablespoons olive oil
salt

pepper
1 teaspoon garlic chili paste

Add salt, diced onions, green bell pepper, and carrots to 2 Tablespoons olive oil in a medium size pot, and cook until tender (about 5 min) on medium heat.  Then add garlic.  Cook for 1 minute.  Next, add the diced portobello mushrooms, and eggplant to the pot.  Combine with the garlic chili paste.  Saute for 5 min and then add the can of tomatoes.  When thoroughly incorporated, add the simmer sauce (Punjab Saag).   Finally, add tofu to heat through.  Before serving, add remaining 1 Tablespoon olive oil to pot for flavor.

Serve over rice.

curry

curry base

curry simmer

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3 Responses to “leah’s curry”

  1. Claudette Says:

    Mmm. Serve that with a beer.

  2. insomnisnack Says:

    yup! i will serve you and leah this with a beer when i get there in december.

  3. Nipplewit Says:

    This looks absolutely delicious. Could you post your recipe? Your food looks, as you would say, “delish,” but I’d love to see your recipes. Especially if they were in the, “for dummies” mode. Thanks. Keep up the great work.

    -Nipplewit


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