With the changing of the season from summer to fall comes a natural shifting of the types of food we crave to eat, want to prepare, and remind us of home. With a slight familiar chill in the air and autumn leaves noticeably changing colors, the dishes I’ve been making this week have leaned towards comfort food favorites instead of the lighter fare we’ve been used to the last few months.
The first day of autumn officially begins this week and I have a recipe for you that is healthy yet rich in flavor and may even feel indulgent. The spiced aromatics wafting from the kitchen will inspire you to grab a blanket, book, and a cup of tea. This is my kind of comfort food.
This Indian inspired dinner is vegetarian, hearty, and satisfying – a great one to add into your dinner rotation, especially if you participate in Meatless Mondays. If your children have never enjoyed Indian food, this dish is a great one to expose them to. Although this curry is filled with spices, it is not spicy at all. You can serve it over rice or enjoy a nice warm piece of flat bread to accompany it.
I love this recipe and I hope you do too. Enjoy!
Recipe: Curry Tofu Over Swiss Chard
A spiced infused tofu curry spooned over sautéed Swiss chard, making this a healthy comfort food meal.
- *Tofu Curry Sauce:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 3 quarter-size pieces fresh ginger, chopped
- Salt and pepper
- 3 teaspoons curry powder
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1 1/2 cups vegetable or chicken broth
- 1/2 cup canned diced tomatoes with their liquid
- 1/4 cup plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 3 ounces medium tofu, cut into 3/4-inch cubes
- Optional garnish: lemon slices, plain Greek yogurt, small pinch coriander
- *Swiss Chard:
- 1 bunch Swiss chard, stalks removed, leaves cut crosswise into 1-inch pieces.
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- Heat the oil over medium heat. Add the yellow onion and cook for 3-4 minutes until softened.
- Stir in the garlic, ginger, and a generous pinch of salt and pepper. Cook for approximately 3 minutes until the garlic is softened and aromatic.
- Stir in the curry powder, cumin, and the coriander and stir the mixture making sure the onions are completely coated in spices.
- Add the broth, tomatoes, and yogurt. Cover the pot and allow the mixture to simmer for 10 minutes on medium low heat.
- Transfer the mixture and lemon juice to a blender or food processor. With the lid on, puree the ingredients until it becomes a smooth sauce.
- Return the sauce to the pan. Season the sauce with salt and pepper if needed. Add the tofu and cook for 3 minutes on medium heat.
- While the sauce is cooking, heat the oil over medium heat in a saute pan. Add the chard and cook until softened, for approximately 4 minutes, stirring occasionally.
- Divide the cooked chard among 4 plates. Spoon the tofu curry over the chard and if desired, add a small teaspoon of yogurt on top of each serving with a small lemon slice and a pinch of coriander or another spice.
- This dish can also be served over rice.