Vindaloo Curry with Fingerlings, Nantes carrots, Kale & Pea Shoots

February 17, 2009

Forgive me, I used a mix.

VIndaloo curry paste (an oil & spice mixture you can buy at a higher end store, or other spicy curry mix)
1 small onion
5 baby carrots
1/4 lb fingerling potatoes
1 cup kale
1 cup pea shoots
1/3 block firm or extra firm tofu, cubed and gently squeezed dry
2 tsp cayenne pepper
2 T vegetable oil

Sautee the tofu in oil at medium heat, seasoning with salt & pepper. While sauteeing, blanch potato and carrot until tender. Once tofu is golden, remove and set aside. Add onions to remaining oil, season with salt & pepper. When transparent, add the carrots & potatoes, cayenne, and the curry mixture (with the water recommended on the packaging or coconut milk). Simmer until thickened, add the pea shoots, kale, and tofu, cooking until wilted. Server’er up with cilantro, no need for rice!

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1 Comment

  • Reply Katie February 18, 2009 at 9:57 am

    I love that you were able to combine so many ingredients from the CSA into one meal!

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