GLUTEN-FREE | GRAIN-FREE | DETOX-FRIENDLY | DAIRY-OPTIONAL
This dish was inspired by Curry Made's recipe for Indian Spiced Peas with Tomatoes and Dill. It contains some of the same flavors you'd find in an Indian curry -- like coriander, cumin, garlic, and chili pepper -- as well as the fresh flavors of dill, cilantro, and sweet cherry tomatoes.
My version is a light but filling vegetarian main dish topped off with tofu. I used organic sprouted tofu from Trader Joe's, which I pressed between weighted plates, then poured off the water. If you can't find sprouted tofu, use any organic extra firm variety. (Most soybean crops are heavily sprayed with pesticides and more than 90% of soy in the United States is genetically modified, according to the Organic Consumers Association.)
If you don't have or don't like tofu, substitute cubes of paneer cheese, crumbled feta, ciliegine (bite-sized balls of fresh mozzarella), dollops of ricotta or Greek yogurt, a wedge of grilled haloumi, or even a fried egg.
1 tablespoon ghee
1 small onion, about 2/3 cup chopped
1 fresh chili pepper, Serrano or other, thinly sliced
½ teaspoon ground cumin seed
½ teaspoon ground coriander seed
2 cloves garlic, grated
1 generous cup of quartered cherry tomatoes, any variety
Sea salt
8 ounces organic sprouted tofu, extra firm, pressed, drained, and cubed
Freshly ground peppercorn
1 pound frozen petite peas, thawed
1 cup chopped cilantro leaves, stems, roots
1 cup chopped dill fronds
Cold-pressed extra virgin olive oil
This dish was inspired by Curry Made's recipe for Indian Spiced Peas with Tomatoes and Dill. It contains some of the same flavors you'd find in an Indian curry -- like coriander, cumin, garlic, and chili pepper -- as well as the fresh flavors of dill, cilantro, and sweet cherry tomatoes.
My version is a light but filling vegetarian main dish topped off with tofu. I used organic sprouted tofu from Trader Joe's, which I pressed between weighted plates, then poured off the water. If you can't find sprouted tofu, use any organic extra firm variety. (Most soybean crops are heavily sprayed with pesticides and more than 90% of soy in the United States is genetically modified, according to the Organic Consumers Association.)
If you don't have or don't like tofu, substitute cubes of paneer cheese, crumbled feta, ciliegine (bite-sized balls of fresh mozzarella), dollops of ricotta or Greek yogurt, a wedge of grilled haloumi, or even a fried egg.
1 tablespoon ghee
1 small onion, about 2/3 cup chopped
1 fresh chili pepper, Serrano or other, thinly sliced
½ teaspoon ground cumin seed
½ teaspoon ground coriander seed
2 cloves garlic, grated
1 generous cup of quartered cherry tomatoes, any variety
Sea salt
8 ounces organic sprouted tofu, extra firm, pressed, drained, and cubed
Freshly ground peppercorn
1 pound frozen petite peas, thawed
1 cup chopped cilantro leaves, stems, roots
1 cup chopped dill fronds
Cold-pressed extra virgin olive oil
- Melt the ghee in a large skillet over medium heat.
- Add the onion and chili pepper. Sauté until the onion becomes soft and starts to brown.
- Add the cumin, coriander, garlic, tomatoes, a pinch of salt, and several grinds of pepper. Stir continue cooking until the tomatoes start to break down and form a sauce.
- Add the peas and tofu. Cook until the peas are soft and the tofu is warmed through, stirring occasionally but carefully, to keep the tofu intact.
- Drizzle with olive oil. Add the fresh cilantro and dill. Stir everything together, carefully, until well-combined. Taste for seasoning and make any necessary adjustments.
- Serve immediately.
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