INDIAN STYLE TOFU POTATOES AND CAULIFLOWER CURRY IN THE CROCK-POT ENJOY DAN:

PRABHJOT INDIAN STYLE TOFU POTATOES AND CAULIFLOWER CURRY IN THE CROCK POT

                                                                                                   By CHEF DAN:

Serves 6

INGREDIENTS:

1(14-Oz) package firm tofu

2 potatoes, peeled and diced

2 tablespoon olive oil

1 teaspoon EACH mustard seeds, and cumin seeds

1/2-teaspoon EACH turmeric and dry mustard

2 teaspoons garam masala

1 onion, chopped.

3 garlic cloves, pressed

1 thumb-size fresh ginger, peeled and crassly chopped

1 head cauliflower florets

1/4-cup water

1 (14.5Oz) can diced tomatoes

1/2-cup peas

DIRECTIONS:

1.   Place tofu on several layers of paper towels.

2.   Cover with several layers of paper towels; top with cast iron skillet.

3.   Let stand for 30 minutes, discard paper towels.

4.   Cut into 1/2-inch cubes.

5.   In a skillet over medium-heat add oil when sizzling.

6.   Add tofu and fry for 2 minutes, set aside.

7.   Add mustard and cumin seeds; cook 10 seconds.

8.   Add onion, garlic, ginger, potatoes, cauliflower and sauté for about 4 minutes.

9.   Reduce heat and add all spices and sauté stirring often for 2 minutes.

10.                Place all ingredients in a crock-pot and cook over low heat for 7-9 hours.
  

ENJOY DAN:                                  BON-APPETITE!!