Wednesday, May 20, 2009

Tofu and Vegetable Curry Stewpot

Last Friday, I went out to lunch with the accounting department at work for my birthday. I got to choose where we went, and I picked FARM bloomington, which describes itself as Real Food, uses local ingredients, organic products, and is clean and simple food, but truly delicious. I ordered a Tofu and Vegetable Curry Stewpot, which was outstanding. I've been craving it ever since! I remembered I just got a new bottle of curry, so I decided to make a giant pot of vegetables. The curry powder I used had corriander, turmeric, fenugreek, anise, fennel, and cayenne, but I added a few more spices to get the flavor I wanted. This makes a ton of food, and contains so many veggies that you can definitely delete some from the list and it will still make a delicious curry.
I'm so excited to go there again, this time with JJ. One of my co-workers got the BLT and loved it, and their brunch menu looks delicious as well!

Tofu and Vegetable Curry Stewpot
Makes 4-6 servings

1 sweet potato, peeled and diced (about 2 c.)
1 russet potato, peeled and diced (about 2 c.)
2 large carrots, peeled and chopped in 1" rounds
1 eggplant, diced
1 zucchini, diced
1 green bell pepper, diced
1 small butternut squash, diced (about 2 c.)
1 yellow onion, diced
2 garlic cloves, minced
1/2 lb. brussels sprouts, trimmed
2 15 oz. cans light coconut milk
salt and pepper
4 tbsp. curry powder, or any combination of corriander, turmeric, fenugreek, anise, fennel, cayenne, cinnamon, cumin and ginger
1 block extra firm tofu, diced
4 c. prepared brown basmati rice
1/2 c. slivered almonds

Heat 2 tbsp. EVOO in a large soup pot over medium heat.
Add sweet potatoes, russet potatoes, carrots, onions and garlic.
Season with salt and pepper, saute' for 10 minutes.
Add remaining ingredients (except tofu, rice and almonds).
Cover and simmer for 30 minutes, vegetables should give off liquid to almost cover.
Taste and season, pierce potato or carrots to see if they're cooked thru.
When vegetables are ready, add tofu, gently mix through.
Plate rice in a shallow bowl, ladle in vegetables, top with almonds.


KMAYS said...

Yum! I'm coming to Bloomington this weekend, so maybe I'll suggest this to my friend.

Joelen said...

This looks like a wonderful mix of veggies and spices!

3rd Wave Inc said...

Buying quality organic products is the initial move to a healthy, natural, green lifestyle that can bring a good feeling not only to ourselves but as to our environment as well.

Joanne said...

I could never think anything bad about a recipe that includes not one, not two, but ALL THREE of my favorite veggies - eggplant, butternut squash, and sweet potatoes. This is getting made SOON.

Kelly said...

That looks amazing. I love how the placemat and bowl make it extra amazing and how you're always bringing restaurant flavors into your kitchen.

Elyse said...

Oh how I love curries! This one looks fantastic. What a great way to eat your veggies! How did the baseball game go??

Debbie said...

All those tasty ingredients....sounds fabulous to me. How can you go wrong? I love dishes with curry.

bethany said...

hey! i stumbled on your blog through Kath's. i JUST moved to Bloomington! i'm doing creative writing (poetry) at IU this fall. i'm so excited to try your recommendations! do you love the farmer's market?

Meredith (Pursuing Balance) said...

Sounds like a great restaurant! Happy belated!

Melissa @ For the Love of Health said...

Awesome blog!! I came across it via your guest post on KERF.

Fabulous looking dish!! I always look for great ways to cook tofu.

Have a great night!