Recycle Christmas Leftovers into a Vegetarian Curry / Reciclar Sobras de Natal num Caril Vegetariano

Vegetable Curry with Dried Fruit and Nuts

Caril de Legumes com Frutos Secos

Recycle your Christmas left overs into a deliciously warm, sweet and spicy dish. Crystalized and dried fruit, as well as nuts are a perfect addition to a traditional vegetarian curry. Goan cuisine is a fusion of Indian and Portuguese food due to Portuguese occupation throughout decades and this is apparent  in their cooking style. With this dish I have simply started with a basic curry recipe and jazzed it up by adding local vegetables, tofu and all those yummy dried fruits and nuts hanging around after the holiday season. This dish will surely have even the non vegetarian asking for seconds.

Este prato e uma excellente forma de reciclar algumas sobras de Natal como as nozes e fruta cristalizada transformando o Caril Vegetariano num prato quente com nuanças adocicado. A cozinha Goense e uma verdadeira fusão da comida tradicional Indiana e Portuguesa devido a ocupação Portuguesa no território durante décadas. Comece com uma qualquer receita básica de caril vegetariano e combina-lo com as sobras da época natalícia. 

Ingredients / Ingredientes

Olive oil / Azeite
150 g whole button mushrooms / cogumelos brancos inteiros
1 roasted red pepper / pimento assado
1/2 a diced red onion / cebola vermelha picada
150 g cubed tofu / tofu cortado aos cubos
2 ripe tomatoes chopped / tomate maduro cortado aos cubos
150 g fresh boiled artichoke hearts / alcachofras cozidas
30 g chopped dried apricots / alperce seco cortado
20 g raisons / sultanas 
20 g pine nuts / pinhões
(substitute with any other dried fruit and nuts you have)
(substitui com qualquer outro tipo de frutos secos que tenha)
20 g fresh coriander / coentros frescos
2 tbs. dried curry / 2 c. de sopa de caril
1 tsp turmeric / 1 c. de cha de curcuma ( açafrão da india)
1 pinch of nutmeg / 1 pitada de noz moscada
1 chili pepper chopped / 1 malagueta picada
Salt to taste / Sal q.b.
40 ml coconut milk / leite de coco

Preparation / Modo de preparação

Season the tofu with salt and 1/2 tsp of curry powder and set aside

Tempere o tofu com sal e caril em po e coloque de lado. 

Begin by roasting the pepper over an open flame until the outer skin is blackened. Rinse the charcoaled skin, deseed and cut into strips.  Sauté de chopped onion in olive oil for a few minutes and add the roasted pepper and chopped chili pepper. Season with salt and 1/2 of the curry powder.

Comece por assar o pimento ate ficar preto. Passe por agua fria e remove a película queimada, retire as sementes e fibras do seu interior e corte as tiras. Ponha a cebola picada a refogar alguns minutos numa frigideira media e adicione o pimento as tiras, a malagueta picada e 1/2 do caril. 

Add the mushrooms, dried fruit and nuts and continue to stir. Let cook slowly for a few minutes before adding the tofu. Make sure the skillet is hot so that the tofu may golden.

Junte os cogumelos, frutos secos e fruta cristalizada e continue a mexer. Deixe cozinhar lentamente de forma a libertar os sabores. Aumente o lume e acrescente o tofu e deixe aloirar.

Add the rest of the herbs, tomato and the artichokes and stir. Cook on medium heat for 2 to 3 minutes before adding the coconut milk. Allow the curry to cook slowly for 20 minutes so that all the flavors may blend.

Junte o resto das especiarias, o tomate e as alcachofras e misture. Cozinhe sobre lume medio durante 2 a 3 minutos antes de adicionar o leite de coco. Deixe cozinhar em lume brando durante 20 minutes de forma a que os sabores se fundem. 

Serve with warm bread or a white basmati rice.

Sirva com pão morno ou arroz basmati.