Inspired by my favorite street food choice during Taste of the Danforth (Toronto's Greek BIA cultural festival). Ironic, I know. We love this dish for the protein and the flavors, and it freezes very well.
Yields 14-16 servings.
INGREDIENTS
Coconut Rice
Rice of choice (3 cups)
1 cup coconut, shredded and unsweetened
Water (based on rice ratio)
EVOO
Green peas (frozen or fresh)
Curry
EVOO or coconut oil
1 bulb garlic, grated
1/4 cup fresh ginger, grated (about 3in piece)
4 onions, minced
Ground spices to taste: Cumin, coriander, turmeric, paprika, hot chili powder, black pepper
904g cherry tomatoes, whole
3 cans chickpeas, rinsed (or the equivalent dried and re-hydrated)
Large can tomato paste
2 cans coconut milk
1 block extra firm tofu, dried and 3/4in cubed
Toppings: Cilantro or parsley, avocado, raita or sour cream
HOW-TO
In a large pot (I use a 14qt stainless steel pot with lid), heat oil to coat pan. Add onions, garlic and ginger. Stir and saute until golden and soft.
Add spices and toast until fragrant. Cumin is the primary spice, and all others are secondary. My apologies - I do not measure. Remember, this is a large quantity so enjoy the liberal amounts. The base is covered with ground spices before stirring, and the mix is vibrant upon stirring.
Add tomato paste and stir. Once dark red in color and the flavor is deepened, add the tomatoes and stir frequently for a few minutes.
Add coconut milk and raise temperature to a simmer, stirring frequently. If needed, add a touch of water.
Once tomatoes begin to blister, add the chickpeas and the tofu. Add a bit more water if needed. Lower temperature and stir often.
Cook time is about 2 hours once tomatoes are added.
Combine rice, coconut, oil and water into large saucepan. Add water and cook as directed, approximately 45-60 min. Remove from heat, add peas and stir.
Serve with toppings of your choice, with a side of the coconut rice.
