Tofu & chickpea curry with spring

greens

Ingredients

• 1 red onion
• 3 cloves of garlic
• 200 g tofu
• 1 fresh red chilli
• 200 g spring greens
• 1 tablespoon vegetable oil
• 1 tablespoon ground coriander
• 2 tesapoons ground cumin
• ½ teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1 x 400 g tin of chopped tomatoes
• 2 tablespoons olive oil
• 1 x 400 g tin of chickpeas
• 2 teaspoons paprika
• 2 teaspoons garam masala
• ½ a lemon
• 2 teaspoons cumin seeds

Method

Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.

Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown. 

Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes. 

Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper. 

Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.

Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli. 

When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.

Shrimp Avocado Salad Recipe

Ingredients

• 1 pound shrimp, deveined and shell removed
• 2 cups water
• 2 ripe avocado, cubed
• ¼ teaspoon garlic powder
• 6 tablespoons sour cream
• juice from 1 lime
• salt to taste
• chives for garnish

Instructions

1. Boil water in a cooking pot. Add the shrimp and cook for 1 to 2 minutes or until color turns medium orange. Remove the shrimp from the pot and discard the water. Set aside.
2. Combine sour cream, lime juice, garlic powder, and salt in a large bowl. Mix well.
3. Add the avocado. Fold until all ingredients are well blended.
4. Fold-in the boiled shrimp.
5. Transfer to a serving bowl. Top with chives.
6. Serve chilled. Share and enjoy!

Kinamatisang Isda (Red Snapper with Tomato)

         

Ingredients

• 2 lbs. red snapper, scales and innards removed
• 4 medium plum tomato, wedged
• 1 large yellow onion, sliced
• 5 cups water
• 2 tablespoons fish sauce

Instructions

1. Pour water in a cooking pot. Let boil.
2. Add the tomato and onion. Cover and continue to cook in medium heat for 12 to 15 minutes. You can add more water if needed.
3. Remove the cover. Mash the tomato and onion to extract the flavor.
4. Add the fish. Cover and cook in low to medium heat for 15 minutes.
5. Pour-in the fish sauce. Stir and cook for 3 minutes or until the liquid reduces to your desired amount.
6. Transfer to a serving bowl. Serve.
7. Share and enjoy!