Friday, December 27, 2013

Japanese Curry with Tofu & Vegetables over Basmati Rice


Green Girl Goodies December 2013

Winter is upon us and the cold weather means it’s time to break out the hearty soups, stews, chilis and curries.  This particular curry holds a special place in my heart as I grew up eating it as a child.  I usually try to avoid pre-made sauces etc. but this Japanese curry is a favorite of mine I just can’t give up.  Sadly it does contain MSG but I stick to my belief that moderation is key and frankly if we avoided everything that contained chemicals these days it would be hard to find much to eat.  Don’t get me wrong, I still encourage avoiding processed foods, but for me this curry is worth the risk!

Similar to all curries my favorite brand, Golden Curry, comes in Mild, Medium and Hot.  You can find it in the Asian aisle in most grocery stores these days.  I generally go with the Mild or Medium but the hot is delicious as well.  The seasoning block is compatible with a number of proteins, vegetables and grains and is as easy as stewing your choice of items, adding water, seasoning paste and letting it all simmer and marry into the amazing final product.   

For this particular go-around I decided to stick with the classic Japanese vegetable choice of Green Bells, Carrots, Onions and Potatoes.  For my protein, I picked Tofu.  If you chose a meat protein I recommend getting a nice hot pan and searing the meat first for added flavor but I didn’t have extra firm tofu so chose to add it as the last ingredient so it would hold its shape.  I served the curry over Basmati rice and it was perfect for warming the belly on a chilly winter evening.  Enjoy!

Yield 6 – 8 Servings


3 c Potatoes, medium dice
2 c Red Onion, large ½” dice
1 ¼ c Carrots, half moons
1 heaping c Green Bell Peppers, large ½” dice


5 c Spinach, hand torn
6 oz Tofu, cut into ½” cubes


Curry Block
4 c Water
2 tb Vegetable Oil
Rice or Noodles of Your Choice

-          Heat a large stock pot and add oil.  Once the oil is hot, add the vegetables and brown over medium high heat for 3 – 5 minutes. 


      
-     Add the water, seasoning blocks and spinach and bring it to a slow simmer, stirring occasionally to dissolve the seasoning block. 



-          Once the sauce and vegetables reach a simmer and begin to thicken slightly, reduce to medium high heat and add the tofu.  Stir well to incorporate the tofu and serve over your grain of choice.





Up Next…
Homemade Inari Sushi (Inarizushi)