Name: ”Ek Lardki” Masala Squash aur Phool Gobi ka Curry
Ingredients: 3 oz cubed winter squash; 3.5 oz rough chopped cauliflower; 2 tbs tomato ketchup; 1/4 cup water, plus additional (you’ll end up adding about 1/2 cup more); 1/2 heaping tsp each: ground ginger, garlic powder, onion powder; 1/4 tsp ground coriander; 1/8 tsp each: turmeric powder, garam masala; a squirt of sriracha or 1/8 tsp cayenne pepper; 1/8 block well pressed lite firm tofu; 85g spinach (about two large handfuls), chopped (unless using baby spinach – you could leave that whole)

Servings1 serving

Instructions

1
Add to a medium sized skillet (preferably cast iron) your cubed squash and chopped cauliflower.
2
In a measuring cup, whisk together the ketchup, 1/4 cup water, the spices and sriracha.
3
Add about 1/2 cup more water to this and add to your vegetables in the skillet.
4
Bring the skillet to a boil over medium heat. Once a boil has been reached, reduce to a simmer, cover, and allow to simmer for 30 minutes to an hour, stirring occasionally, until your vegetables are fully tender.
5
Once cooked, add in the cubed tofu and chopped spinach, mix, and cook over the low heat until the spinach has wilted.
6
Remove from heat and enjoy with rice, flatbread, or as is.

”Ek Lardki” Masala Squash aur Phool Gobi ka Curry

Instructions

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