Tech and Curry!

So it's been many a month since my last post - and all I can say is, I'm sorry but graduate school (while absolutely, mind-blowingly awesome!) is hard. And time consuming. I have several recipe's on backlog, several started blog posts, but just haven't finished them. However, right now I'm sitting backstage overseeing my wardrobe crew during the season's first tech, during which the shows four actors have no quick changes, and no costume changes period (which basically means we don't have a whole lot to do). So I'm using this time to start blogging again (I've already spent 4 hours on homework :).  I'm starting small, starting simple - with curry :)

*The curry in this picture doesn't actually have the tofu in it - my last batch disappeared before I could capture it on film, so this one's filling in :)

I won't lie, there has been many an evening after a LONG day in the shop, sewing/researching/mulling a hat - when popcorn is the most attractive dinner option. Quick, easy, and soothing. But now that I've gotten a bit more into the groove of things, I've had more time (and made myself find more time) to find my zen in the kitchen. Because if there's one thing that brings me sanity, and soothes my soul, it's cooking. And this is one of my favorites. It's delicious straight out of the pan, but it's even better the next day, as the flavors have had a chance to meld and get cozy with one another. This recipe originally started as my version of chana masala, but I've recently started adding cauliflower and tofu to the mix, and I don't know that I'll ever go back. I love the way that the cauliflower and tofu absorb all of the flavors of the curry, and still retain a good deal of their textures. I also love how easy this curry is to assemble, it's a meal I can basically throw together in my sleep now. I hope you enjoy it! I really want to get back to weekly blogging, but I can make no promises - please be patient with me, and eat some curry while you wait :)

Simple Sunday Night Chickpea and Cauliflower Curry

Ingredients:

• 1 tsp coconut oil
• 1 TBS brown mustard seeds
• 1 medium yellow onion, diced
• 2 tsp fresh ginger, finely minced
• 3 cloves garlic, minced
• 2 – 14 oz can chickpeas, drained and rinsed (or, spice things up and add 1 can of navy beans instead!)
• 1- 14 oz can fire roasted diced tomatoes, with some of the liquid drained off 
• 1 head cauliflower, cut into small florets 
• 1 block extra firm tofu, cut into 1/2" cubes
• 2-3 heaping tsp of sweet curry powder (one of my favorites comes from The Spice House)
• ½ -1 tsp salt
• 1 ½ cup chopped frozen kale
• 1 cup light coconut milk
• juice of 2 small limes

Directions:

Heat the oil in a medium sized pot, over medium high heat. Add the mustard seeds, and cover the pot. Allow the mustard seeds to pop for about 30 seconds to 1 minute (you want them to toast and pop, but not burn). Carefully remove the lid (watch out for rogue mustard seeds!), and add the onion. Saute for about 2 minutes, until the onion is beginning to brown. Add the garlic and ginger, and sauté for another 30 seconds. Add the tomatoes, beans, cauliflower, curry powder and salt. Stir to combine, cover and turn the heat down to a simmer. Allow to cook for about 15 minutes, covered and stirring frequently, then add the tofu and kale and cook for another 15-20 minutes, or until the cauliflower is very tender. Add the coconut milk and lime juice. Let cook for a few minutes more to heat through, then taste for seasoning and serve over rice :)