It was a rainy day. I was sick of looking at my computer. I went out in the gloom and rain and ran errands instead, ending up at the library with some very nice books I plan to start reading this evening.
I decided to liven things up a bit with some cooking. I had chick peas and I had tofu, among other things. I also had a recipe for curried chick peas and tofu, so it was a pretty easy decision. The hubby also picked up some bok choy, for which I had no plans, so I decided to throw that in as well.
It came out, well, swimmingly! Wonderful aromas and enticing colors, especially when served over the coconut basmati rice I made just for the occasion.
I sauteed the bok choy separately, just to make more dishes to clean up.
In went the onions, garlic and curry, into their own pan. Occasionally interrupted my masterpiece to sip at some nicely chilled wine. Then tossed the tofu cubes, the chick peas with their cooking water, and the tomato. Very pretty, yes?
But, wait! There’s more color to come. The bok choy was already sateed, so I slid that in and mixed it all together.
What can beat that, I ask you? Just look at that. Artistry on my impatient plate:
What, you want some too? Well, for heaven’s sake, why didn’t you say so in the first place!
- 1 medium onion, chopped
- 1 garlic clove, minced or pressed
- 2 tbs vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground black pepper
- Pinch of cayenne or hot sauce (optional)
- 1 cake tofu (3/4 lb), cut into cubes
- 2 cups undrained cooked chick peas (16 oz can)
- 2 tomatoes, chopped (about 1 1/2 cups)
- Pinch of salt, to taste
- Chopped, fresh cilantro (optional)
- Plain yogurt (optional)