Tomato paste is not only reserved for our much loved Italian dishes. Combining it in a garam masala recipe will give the dish depth, and a beautiful rich colour. For this take on the poplular tikka masala chicken dish, I went vegetarian and made it with tofu. Adding chick peas, carrots, sweet potatoes, and zucchini brought it all together, making for a one pot meal with a thick rich sauce. This is sure to please even the non vegetarians in the family.
For those not familiar with fenugreek, an herb used in most curry dishes, it can be found in dried leaf form or seeds. I came across a powdered type which I used for the recipe below. Similar to red clover, fenugreek has apparently been used down the ages to increase milk supply in lactating mothers. It is also purported to have other numerous health benefits; anywhere from breast enhancement, helping with the common cold, reducing cholesterol and sugar levels to alleviating arthritic joint pains. Commonly used in Chinese medicine, it is also supposedly beneficial for the health of your kidneys.
Ingredients:
10 ounces firm tofu
1 small onion coarsely chopped
1 garlic clove finely chopped
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon coriander
11/2 teaspoon fenugreek
2 teaspoons turmeric
2 teaspoons garam masala
salt and pepper
1 large carrot peeled and sliced
2 small sweet potatoes cut into 1/2" thick pieces
2 cups cooked and drained chick peas
3/4 cup water
1 heaping tablespoon tomato paste
1 cup chopped tomatoes 1 zucchini sliced
Method:
 |
| Heat the oil and saute the onions and garlic for 2-3 minutes |
 |
| Stir in all the spices. Cook a minute to let the flavours infuse |
 |
| Toss in the tofu and stir to coat with the spices |
 | |
| Stir in the sweet potatoes and carrots |
 | |||||||||
| Pour in the chick peas, water.and tomato paste |
Add the tomatoes and sliced zucchini. Cover and simmer for 15-20 minutes to allow the flavours to infuse and to allow the sauce to thicken
