I love the concept of comfort foods. It conjures up this lovely image of these steaming, hearty, soul satisfying meals that became family favourites that Mom made time and time again. It brings back these memories, smiles, events, life-marks that are associated with this one glorious, favourite repeat dish. They celebrate milestones, support nostalgia, put a smile on the most disappointed of faces and a laugh in the gloomiest of days. They hold this unwavering, consistent satisfaction.
Except for sometimes it’s different than that.
I don’t know really how curry entered that sacred comfort food field for me. Probably the same way Spaghetti Squash Pad Thai did, but I dont know how that happened either. Maybe in curries, it’s that veggie laden, depth of flavour and heat. Maybe it’s that it can be different yet the same every time – different veggies; different heat; red, green or yellow – and yet still holds that same sigh-out-loud-at-the-end-of-an-exhausting-day satisfaction. Maybe it’s that it’s a never ending test of perfection: perfecting the spices, the sauce, the ratios. I love that test.
Or perhaps it’s just all about the creaminess. I know you love your curry creamy, saucy, thick and drenched in that spicy goodness. Okay well maybe you don’t. But I do. And I’m all over this new creamy curry thing in the comforts of my own kitchen. A little unconventional and outside the box perhaps, or maybe a little bit genius. Whatever works for you. Because let’s be serious, we all know comfort food can be unconventional.
There’s something about that irresistible blend of veggies and curry spices drowning in a rich, creamy sauce. I think I call it comfort food.
1 tsp olive oil
1 shallot, sliced
2 cloves garlic, minced
1/2 tsp fresh ginger, minced
1 medium sweet potato, cubed
1 cup sweet peppers, cut into bite size pieces
10 – 15 snow peas
1/2 200g pkg firm tofu, pressed and cubed
1 cup vegetable broth or water
1/2 cup tomato juice or canned, diced tomatoes
2 tsp each, curry powder, coriander, cumin
1 tsp each, garam masala, turmeric, cinnamon
Salt and pepper as desired
Fresh chili, as desired for extra heat
1/4 cup chopped cilantro
2 tbsp hummus
- In a medium saucepan, sauté garlic, ginger and onion with olive oil until fragrant.
- Add bell peppers.
- Pour in vegetable broth, and tomato juice and add sweet potato.
- Add spices, and hot chilli peppers if desired and stir to combine.
- Cover and let simmer over medium heat until sweet potatoes are tender.
- Meanwhile, drain tofu, press and cut into cubes.
- Once most of the liquid has evaporated from the pot, add tofu, sugar snap peas and cilantro, cooking just until peas are tender.
- Taste and season with salt and pepper as desired.
- Remove from heat and stir in hummus until blended and sauce is creamy.
- Serve over a bed of spinach, rice or quinoa.