1 teaspoon cumin seed
1/2 teaspoon turmeric
2 teaspoons ground coriander
1/2 inch stick of cinnamon
1/4 teaspoon ground cayenne pepper
1 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1 inch ginger, coarsely chopped
1 serrano chili
1/4 teaspoon fenugreek seeds
1 14ounce can no-salt diced tomatoes
1 pound mushrooms, sliced
2 cups frozen peas
1 block firm tofu, cubed
1 - 1-1/2 cups water
cilantro to taste
Coarsely chop the onion, garlic, and ginger. Place in a blender jar. Carefully, cut open the serrano chili and remove the seeds with a spoon. I like to wear dish washing gloves to protect my hands when I do this. Add the chili to the blender with the onion, garlic, and ginger. Add the fenugreek. Open the can of tomatoes and add the contents to the blender as well. Puree until smooth.
Taste the gravy and adjust the spices if needed. I added 1/2 teaspoon more of ground cinnamon. You could also garnish with chopped fresh cilantro. Serve over brown rice with some refreshing slices of cucumber.
Yummy, filling and delicious.
To your health and happiness,
Beans and Rice