Kanji - Healey Family

Updated at: Sun, 05 Nov 2023 16:39:43 GMT

Step 1

Cube 1 block of tofu into bite size pieces. You can also use frozen if you like that texture better – drain either well.

Step 2

Fill a pot with aprox. 10 cups of water (add more later if necessary) – put on stove to boil.

Step 3

You can fill another pot with water now – bring to a boil – you will use this later for the potatoes.

Step 4

Sauté 1 chopped onion in ghee or safflower oil till golden:

Step 5

Add 1/2 heaping t. black mustard seeds and

Step 6

1/8 t. cardamom powder (or 3 whole pods that are smashed but still intact) and

Step 7

1/3 t. cayenne (no more until tasting at the end) and

Step 8

2 bay leaves (plus curry leaves if you have any) and

Step 9

salt and pepper

Step 10

Take ½ of the fried onion mixture and set aside for potatoes. To remaining ½ of onions add the tofu, 1/8 t. garlic powder and 1/8 t. ginger powder

Step 11

Fry the tofu mixture (may need to add more oil) over medium heat in non stick pan till tofu is golden brown.

Step 12

Meanwhile, add to 1st pot of boiling water – 3/4 c. washed rice (no more), 1. T. salt, 1/4 t. fenugreek seed, and 1 handful of cashews.. Bring to boil, then simmer with no lid on. Keep stirring occasionally – don’t let rice stick.

Step 13

Cut mid sized 3-4 potatoes in half – partially boil in the second pot of water for 10 mins. Set aside. When cool – cut into smaller pieces.

Step 14

In another pan – add cut potatoes to remaining ½ onion mixture.

Step 15

Sprinkle 1/4 t. of turmeric over the potatoes/onion. Cook a bit.

Step 16

Add shredded carrot pot of boiling rice/water.

Step 17

Add cooked tofu to rice/water. Add cooked potatoes to rice/water mixture.

Step 18

Add 1/2 – 1 can of coconut milk (1/2 at a time – then test).

Step 19

Take pot off heat.

Step 20

Add salt, pepper. (will probably need more salt-check first)

Step 21

Top with fresh parsley to serve.

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