Indian Tomato Curry (gluten-free, contains dairy)

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Ingredients:

For the Tomato Curry
• 5 large tomatoes (vine-ripe or heirloom if possible), chopped into large sections
• 1 medium white onion, diced into large sections
• 4 cloves garlic, minced
• 1 teasp. fresh ginger, minced
• 1/3 cup yogurt
• 10-13 cashews
• 1/2 teasp. turmeric
• vegetable oil
• chilli powder (optional, to taste)
• 1/4 teasp. garam masala (optional)
• salt
• 8 oz. white button mushrooms
• 19 oz. firm tofu
Instead of mushrooms and tofu, you can add any assortment of mixed vegetables or protein such as:
• paneer
• potato
• peas
• corn
• broccoli
• cauliflower
• bell peppers
• carrots

Directions:

1. In a large non-stick pot, heat 1-2 Tbsp. on medium heat.
2. Add the minced garlic and ginger and fry for a few seconds until fragrant (be sure not to let the garlic start browning or burning).
3. Add the diced white onion. Saute until the onions start to become translucent (a few minutes).
4. Add the diced tomatoes. Add some salt. Cook until the tomatoes start to stew and the flavors start to combine, mixing frequently. For the next step, either use a vitamix or blender. Follow the recipe accordingly.
5. If Using a Vitamix: Add everything from the pot into the vitamix. Add the yogurt and cashews. Puree until completely smooth, making sure the cashews are completely blended into the sauce. Pour the sauce back into the pot.
6. If Using a Regular Blender: If you are using a regular blender, you will want to make sure the cashews are completely pureed into the sauce. In other words, there should be no cashew pieces remaining. If the blender you are using is powerful enough to do this, then go ahead and follow the directions stated above using a vitamix. If your blender is not powerful enough, then continue with this step. Using a small blender such as a bullet, puree the cashews and yogurt until completely smooth. Using a larger blender, puree the cashew/yogurt paste with everything in the pot until completely smooth. Pour the contents of the blender back into the pot.
7. Heat the sauce in the pot on low-medium heat. Add turmeric and chili powder to taste (depending on how much spice you want). Add garam masala if you prefer.
8. Once the sauce starts to simmer, turn the heat on low and simmer for about 20-30 minutes in order to reduce and thicken the sauce. In the meantime, prepare the mushrooms and tofu (or any other veggie/protein you are planning on using)
To Prepare Mushrooms & Tofu:
9. To Prepare Tofu: Place tofu block in a clean paper towel and squeeze to remove excess storage liquid. Cut the tofu block in half if you have a 1 large block you are working with to avoid breaking up the tofu before removing excess water. Cut the tofu into 1/2 to 1 in. cubes and pan fry on medium-high heat with 1-2 T vegetable oil, mixing and turning frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). Sprinkle some salt over the tofu. If the tofu is sticking to the pan, add some more oil. Set aside.
10. To Prepare the Mushrooms: Cut the mushrooms in quarters (or halves if the mushrooms are small). In the same pan, heat some vegetable oil on medium heat. Add the mushrooms and saute until all the water is released and the mushrooms just begin to brown/roast. Sprinkle some salt and set aside.
To Prepare the Dish
11. Add the cooked mushrooms and tofu to the sauce and combine. Cook on low for another 5-10 minutes, being careful not to dry the sauce out. Season with salt to taste.
12. Serve hot and enjoy with some Naan, roti, or rice!

Notes: