Live at Red Onion Rocks

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Picked up a couple of recipes from Deena Kakaya’s website http://www.deenakakaya.com/, and as they both require red onion (and I only have one in the fridge), I thought I’d have a go at both simultaneously. One, a fenugreek-heavy tofu curry, the other a chickpea-flour pancake, staggering under the even heavier weight of sweetpotato and courgette. Enjoy.

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Tofu, Spinach & Fenugreek Curry
Red onion, finely chopped
Garlic, finely chopped
Firm tofu, cubed
Tin chopped tomatoes
Tomato puree
Decent handful spinach, stems removed and sliced finely
Fenugreek, turmeric, garam masala, cumin, coriander, ginger

Heat a wok, and shake in a dash of turmeric and cumin, allow to heat for a minute until fragrant.
Add vegetable oil, then the onion. Cook at a medium high heat for a few minutes.
Add the ginger, garlic, and salt, stir for a minute or so.
Add coriander, then the tofu, stir fry gently for 5 minutes.
Add the spinach, fenugreek, garam masala, tomatoes and puree. Stir well then cover.
Simmer for 15 – 20 minutes, stirring occasionally.
Serve.

Courgette & Sweetpotato Pancakes
One medium courgette
One small sweetpotato
Half a red onion, sliced finely
Garlic cloved, minced
Baking powder
Ginger, chilli powder, cumin, coriander, turmeric
Chickpea flour (gram/garam)
Hot water
Vegetable oil

Grate the courgette and sweetpotato into a mixing bowl.
Cancel gym membership, as the above is a sufficient bicep-toner in itself. Seriously, put down your dumb-bells and try it.
Mix all the above ingredients well.
Heat vegetable oil in large frying pan.
Add a decent dollop of the mixture to the hot oil, using the spatula or a wooden spoon to smooth the mixture into a burger (fatter)/pancake (thinner) shape (as preferred).
When browned on the underside, flip.
When both sides golden brown, drop onto kitchen-towel to absorb the excess oil, then serve hot.

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2 responses »

  1. Pingback: Mushrooms & Bones | theanxiouscook

  2. Pingback: Rework, Return | theanxiouscook

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