This is just a quick meal I made with some stuff I had in the fridge, freezer, and pantry. Since Jon has left and I will be out of town for a lot of the summer, I have been trying to eat through a lot of the food we've accumulated. I call it the freezer/pantry reduction diet. So this is what I had for dinner last night. The seasonings are Indian, but I don't know that the ingredients are particularly authentic. That didn't bother me, though. It was delicious over basmati rice. I tried to figure out a short, descriptive name for this but failed.
Indian-spiced chickpea, sweet potato, tofu skins, and kale stir-fry-ish thing
Vegetable oil for sauteing
1/2 tsp whole mustard seeds
1/2 tsp whole cumin seeds
1/2 tsp amchoor powder, optional
1/2 tsp kalonji, optional
1/2 tbsp curry powder
1/4 tsp salt
1/2 large onion, chopped
1 large sweet potato, peeled and chopped into 1-inch cubes
4 oz tofu skins, cut into thin strips
1 1/2 cups cooked chickpeas
1 bunch kale, washed, large stems removed, leaves coarsely chopped
Heat the oil in a large saute pan over medium-high heat. When it is hot, add the mustard seeds and let them pop for about 45 seconds. (This can be slightly dangerous and is not advised for children or the shirtless.) Lower the heat to medium, add the cumin seeds, and let them sizzle for about 30 seconds. Add the rest of the spices, the onion, and the sweet potato. Stir to coat vegetables with oil and spices. Pour about 1/4 cup water into skillet to deglaze and put the cover on to let the sweet potato steam. Check on it periodically, push it around a little, and add more water if the pan gets dry and the spices start to stick.
When the sweet potato is tender, add the tofu skins and chickpeas and cook until heated through. Add the kale and cover the pan to let it steam. Check after a couple minutes and push it around a little to help it wilt. When the kale has wilted, remove pan from heat and serve.
Paul Martin's American Grill
1 day ago