I have a travel bug.
The problem is, I still haven’t been out of North America. Clearly, I’m doing something wrong. All my life I’ve dreamed of traveling–I want to drink tea in England, go on a safari in Africa, walk through a Chinese garden, go surfing in Australia.
Instead I drink tea while reading Jane Austen, buy tan cargo shorts, eat at Mandarin Gardens, and talk in an Australian accent (let’s put another shrimp on the barbie!). Until I have figured out the secret to traveling while earning a meager paycheck and paying tens of thousands of student loans off, I must travel by reading and by eating.
One of my newer cuisine loves is Indian. It could be the delicious, chewy texture of naan, the unique and spicy flavors of curry, or the plentiful vegetables in many dishes. Either way, I’m sold.
And since I have some black quinoa begging to be turned into something other than granola (although quinoa granola is amazing), tonight I made Black Quinoa Curry with Tofu.
- 1/2 cup black quinoa
- 2 cups vegetable stock
- 2 cups cauliflower, chopped
- 1 medium onion, diced
- 1 medium tomato, diced
- 1 cup green and red bell pepper, chopped
- 1/2 block extra firm tofu, pressed, drained, and cubed
- 2 tbsp olive oil
- 1 1/2 tsp minced garlic
- 2 tbsp curry powder
- 1/2 cup greek yogurt
In a stock pot, bring washed quinoa and stock to a simmer and cook uncovered for 20 minutes. Remove from heat, cover, and let sit an additional 20 minutes.
Meanwhile, in a skillet, saute onions, peppers (I used frozen), and garlic in the olive oil for about 8-10 minutes.
In another stock pot, add one inch of water. Bring to a simmer and add cauliflower. Cover and cook until tender, about 5 minutes. Drain and return cauliflower to stock pot. Add pepper and onion mixture, quinoa, curry, chopped tomato, and tofu cubes.
Mix well and cook on low heat for 10 minutes. Remove from heat and stir in yogurt. Add salt and pepper to taste. Serve with a dollop of extra yogurt.
Please keep in mind that Indian food is not always the most photogenic. Curry powder tends to add a brown hue to everything. Appearances can be deceiving; it is quite delicious. So close your eyes and take a heaping spoonful!
If I was feeling really ambitious, I would have made some chewy, warm homemade whole wheat naan bread to serve on the side.
But I wasn’t.
So I had a half a whole wheat pita.