This recipe was inspired by my Complete Vegetarian cookbook by Nicola Graimes. It's a super book, especially for newer cooks because it has hundreds of easy, easy recipes and lots and lots of pictures. I made this dish last week mainly because I had all the ingredients in the house, but also because I was in the mood for a rice dish without a peanut-based sauce (which I've been doing a lot lately). It comes together kind of like a paella - you make it in a skillet rather than a pot. The flavors are really strong - nearly too strong me in my ultra-preggers state at the moment - this is where the yogurt comes in handy to chill it out and add a bit of creamy happiness. Feel freed to add additional veggies - carrots, peas, pumpkin (partially pre-cooked) , and corn would all be good.Serves 4.
Serve with pita bread or naan.
- 1 teaspoon olive oil
- 1/2 teaspoon ground turmeric
- 6 cardamon pods, crushed
- 1 teaspoon coriander seeds, crushed
- 1 clove garlic, crushed
- 1 teaspoon
- 1 cup rice - basmati works well
- 1 2/3 cups veggie stock
- 3 small potatoes, cubed into bite-sized pieces
- 1/2 cup plain yogurt (use soy for dairy free) plus more for garnish
- 1 tablespoon sesame seeds
- Spicy, crispy tofu
- Crush all the spices together with a mortar and pestle. Partially pre-cook the potatoes for 5 minutes in the microwave. Make the veggie stock - I used one veggie bullion in this case.
- Heat oil in a large skillet and saute the spices and garlic for about one minutes, continuously stirring.
- Add the rice and veggie stock to the spices and bring to a boil. Add the potatoes (and other veggies if using). Cover and simmer for 15 minutes - turn down the heat to medium-low. If after 15 minutes the rice is not cooked, add more water and continue simmering until it's tender.
- Meanwhile, make the spicy tofu.
- Stir in the yogurt and the sesame seeds. Season with salt and pepper as needed. Serve onto plates or serving dish. Top with yogurt and spicy tofu. Serve immediately.
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