This is that Indian stew I made that was under the puff pastry a bit back. Or something very similar. We eat this or some variation of it a whole lot. This time I was out of puff pastry, so it's topless. I make it with whatever we have but I always start the same way (I don't always eat it out of a cracked bow that is over 13 years old, but it adds a rustic charm, so there you go):
- 1 onion, diced
- chopped garlic
- 1 teaspoon Garam Masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
I saute all this in a saucepan with a bit of oil for a few minutes and then add a can of diced tomatoes, and veggies—in this case carrots, a diced potato, peas and diced tofu (the tofu I add at the beginning with the onion to brown)
I bring it all to a simmer and cook, until it seems done, about 20 minutes, a bit longer if I use a potato.Then I add about 1/2 cup plain yogurt at the end. And sometimes chopped cilantro. Again, I use whatever—zucchini, garbanzo beans, sweet potato, cauliflower, you name it. This is pretty lightly spiced for the kids, which they appreciate.
If I'm adding puff pastry, I drape it over the pan and pop it in the oven for about 30 minutes. I think around 400 degrees, but you can check your puff pasty directions.
Also food related-
For Thanksgiving I'm making a salad I made last year (or two years ago) that is simple and so delicious— Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts.