veggie curry with cardamom yogurt

Ok family, here’s the post you’ve all been waiting for. Last night was the night we almost burned the house down.

All of the pieces were there. It was late, we were tired, and dinner was just about ready. I gave Jack the “five minute warning” to get the camera and computer set up, and he decided right then to do a bunch of software updates on the computer because he must always do this at the most inopportune moments possible.

What’s this have to do with a fire? Between being annoyed 20 minutes later at the “5 minute” update, and being whiny and malnourished at 11pm, I had completely forgotten about the naan I had put under the broiler for “just a minute” to brown. I smelled burning, opened the oven door, and my naan was on fire. No big deal, I do this all the time so a few flames are nothing new. So I shut off the heat, close the oven, and expected the flame to go out. Instead, I opened the oven to find the flames getting bigger and I didn’t know what to do. Jack offered the genius idea of “open the oven door so the fire will go out.” I helpfully offered that adding oxygen to a fire will only make it worse.

The kitchen was now filling with smoke and panic starting to set in. I felt like it might be time to get serious, (or at least prepared) and I yelled “where’s the fire extinguisher”. To which Jack replied “we don’t have one, remember?” And I do remember. We had a discussion last year when we moved in about how my dad has one in every room in his house. Suddenly, I had mental images of the placement of every single fire extinguisher in “crazy dad’s” house and my in-denial mind thought “I’ll just go grab one of those off the wall and this will all be ok.”

Luckily, one of us stayed calm and in a rational state of mind. We cleared a pathway to the back door. Jack took the hot sheetpan out of the oven, made it outside without catching anything else on fire and dropped the charred naan on the ground in the dog run. I’m sure Pandora appreciated the snack later.

cardamom yogurt:

INGREDIENTS:
1 package yogurt of your choice (icelandic, greek, soy, coconut)
seeds from 6 cardamom pods, minced
1/2 teaspoon brown mustard seeds
1 tablespoon olive oil
pinch of sugar
tiny squeeze of lemon
pinches of salt

METHOD:
mix all ingredients together and set in the refrigerator while you prepare the rest of the meal. Before serving, if it’s too thick, thin with water until it’s at desired creamy consistency.

 

tomato vegetable curry:

INGREDIENTS:

1/2 package tofu, cubed (about 1 cup)
1 tablespoon coconut oil
1 tablespoon vegan butter
1 tablespoon minced ginger
1 garlic clove, minced
1 serrano chile, minced
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon fenugreek
1 teaspoon brown mustard seeds
pinch of sugar
1 onion, chopped
1 carrot, chopped
about 1.5 cups of mushrooms, chopped
about 2 cups of cauliflower flourettes
about 2 cups of broccoli flourettes
1 cup frozen peas
2 cans diced tomatoes
1 cup lite coconut milk
salt
cilantro for garnish

METHOD:

Bake cubed tofu in a 400 degree oven for 15-20 minutes until slightly golden brown and a little more firm.

Meanwhile, prepare and chop all ingredients so you have them ready to go before you start cooking.

In a large skillet, heat butter and oil over medium/high heat. Add onions, garlic, ginger and chopped chile. Cook, stirring occasionally until the onions begin to turn translucent. Add spices – curry powder, cumin, fenugreek, and mustard seeds and stir for another couple of minutes until fragrant.

Add mushrooms, a few pinches of salt, and cook another minute or so. Add carrot, broccoli, cauliflower and cook for another couple of minutes until the mushrooms have started to cook down.

Add tomatoes, a pinch of sugar, coconut milk, and stir to combine. Turn heat down and simmer, stirring occasionally for about 20 more minutes. Add peas and tofu cubes and let simmer over barely any heat until the peas are warmed through.

This is forgiving – ours sat longer due to our fire situation and it tasted better the longer it sat, giving the flavors a longer time to marry together.

Taste and adjust seasonings as you wish. If you would like it creamier add more coconut milk. Add more salt if necessary, etc. Garnish with chopped cilantro.

Serve with cardamom yogurt, naan, and rice if you wish.

 

 

26 comments

  1. Laura from thefirstmess.com on said:

    Fact: you are an awesome storyteller. It’s nice to look back and laugh at near catastrophe, right? Your curry looks delicious too. Love that serving dish.

  2. Nicole Franzen from nicolefranzen.blogspot.com on said:

    yum that looks divine, must try!

  3. Kasey from turntablekitchen.com on said:

    Oy, glad to hear that you *didn’t* burn down your house! I’ve totally had that moment, too…And I also love that you started this post with ‘Ok, family.’ Brilliant introduction.

  4. Jenn from vanillalemon.com on said:

    You create a great visual with your story :) Glad all was not lost and you finally got to eat :)

  5. sarah ashley from sweetillumination.blogspot.com on said:

    about four years ago, my oven caught on fire when i was baking biscuits. i cried and cried because i thought i was burning the house down and my roommates were going to KILL me.. turns out the gas oven backfired on itself and something internally went wrong. so glad it wasn’t my fault (although my friends still laugh at me to this day). and i’m glad everything was ok for you :)

  6. Courtney Jones from thefigtree.blogspot.com on said:

    Awe, the way you told the story had me thinking of an “I love Lucy” skit. *hah* :) You are a great story teller. That being said, I am SO glad to hear you & Jack and your home were all okay! And that you still were all able to enjoy an incredibly tasty looking dinner. I adore Indian-inspired food and cannot wait to make this recipe. Thanks for sharing such a delicious looking curry! Love the addition of the cardamom yogurt. Yum! :)

  7. Margarita from letscookandbefriends.blogspot.com on said:

    Love the tofu addition… and oh my, cardamom yogurt… gotta try that!

  8. adrienne from adrienneats.blogspot.com on said:

    Glad you guys are ok! And that dinner looks worth the fuss. Can’t wait to try your cardamom yogurt.

  9. Ambika from ambikaskitchen.com on said:

    So glad you guys are safe :) The curry looks perfect!!

  10. erin from naturallyella.com on said:

    Whoo-hoo for husband’s saving the day!

    I can’t wait to try that cardamom yogurt- it sounds absolutely wonderful!

  11. So glad you got that Naan out of there!! I am totally making some of that cardamom yogurt – that sounds awesome!

  12. Kristen from mindyourbeesandtrees.com on said:

    Oh no!!! Good thing you got that fire out. I would have been freaking out! I didn’t make mine into a soup either….yours looks phenomenal! What is fenugreek?

    • jeanine from loveandlemons.com on said:

      Thanks!

      It’s an Indian spice that I’ve never tried before. When I looked up Makhani (which is what the recipe was based off of), it was one of the spices listed so I thought I’d give it a go. I find that going beyond the pre-blended curry powders gives a more authentic flavor.

  13. Helene @ Homebound from homeboundtheheartoflife.wordpress.com on said:

    perfect looking curry… i wish i could eat it NOW. good for you that one of you stayed calm ;-) great story… have a lovely day.

  14. Cookie + Kate from cookieandkate.com on said:

    Your story about almost burning the house down cracked me up. Love your variations on the recipe. Cardamom yogurt sounds like the perfect accompaniment!

  15. You are an awesome storyteller (and this story is hysterical…sorry about the ruined naan). Despite everything, the meal looks fantastic and I can’t wait to try it (and we can’t tell that the curry sat for 20+ minutes before getting its picture taken…) :)

    • jeanine from loveandlemons.com on said:

      It actually tasted way better 20+ minutes later. Happy accident :)

  16. This sounds delicious. Curry is my f a v o r i t e food ever, so this will certainly be in my near future. Hopefully burning my house down, will not.. :)

  17. Ha! I know these “5-minute updates” all too well! They can’t resist ‘em, can they? Your story, while fun to read, is a good reminder that we all must know how to react if something goes wrong in the kitchen… Yep, I don’t have a fire extinguisher either. Taking a mental note to look into it! At least, after the turmoil, you still had a delicious dinner :)

    • jeanine from loveandlemons.com on said:

      it drives me up the wall… he’s updated my computer the night before huge deadlines… leaving me the next day with no fonts working, InDesign quitting, etc, etc. There are definite perks to being married to a programmer, but some real drawbacks too.

      oh, and I bought a fire extinguisher yesterday :)

  18. Diane S on said:

    I made this tonight. Used the rest of the can of coconut milk because I didn’t want to throw it away. Also used garbanzo beans instead of tofu. It was absolutely delicious. I will definitely make this for friends. The yogurt topping was perfect, just added another layer of flavor. I will be checking for more recipes from Love and Lemons. Just perfect.

  19. Jenna from 52mealplans.com on said:

    Looks great!! One question – what size container of yogurt? We always buy the 1/2 gallon tubs of plain yogurt b/c we eat so much, so I need to know how much to pull out – ounces or cups would be super helpful. Thanks!!

  20. jenny from sorellaandcompany.wordpress.com on said:

    We made this curry for dinner last night, and it was delicious! The cardamom yogurt was outstanding…thank you for sharing your recipes!

    • jeanine from loveandlemons.com on said:

      glad you liked it, thanks for sharing!

  21. Pingback: Food: Ten Killer One Dish Recipes | justb.

  22. Amy from fromthegroundupwellness.com on said:

    This is an epic tale — glad everyone is okay! I imagine dinner was extra-tasty, all things considered! Looking forward to making this tonight (sans fire, hopefully). Have a great weekend!

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