Food You Can Eat: Green Pea Curry Two Ways

This recipe, from Bon Appetit, is very good. It can serve as a sort of special diet option. Limit the rice to 2/3 cup a serving, use a brown granulated sugar substitute in place of the organic sugar, omit the butter option, and it works. In the photo, the pork loin version is on the left and the tofu version is on the right.

Ingredients

• 4 Tbsp. vegetable oil, divided
• 1 16-oz. block extra-firm tofu, drained, blotted dry, cut into 1″ cubes
• Or 1/2 pound roasted lean pork loin
• 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided,plus more
• 3 large shallots, sliced ¼” thick
• 1 large serrano chile, finely chopped
• 1 1″ piece ginger, peeled, finely grated
• 5 garlic cloves, finely grated
• ¼ cup double-concentrated tomato paste
• 2 tsp. all-purpose flour
• 2 tsp. cumin seeds
• 1 Tbsp. ground coriander
• 1 Tbsp. paprika
• 2 tsp. mild curry powder (I used a full tablespoon)
• 1 tsp. organic sugar
• 1 cup fresh or frozen green peas
• ½ cup cherry tomatoes, halved
• 2 Tbsp. unsalted butter, cut into ½” pieces (optional)
• 2 tsp. fresh lemon juice
• Chopped cilantro and steamed rice (for serving). As always, contentious cilantro is optional and you can substitute parsley if you wish.

Directions

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add one 16-oz. block extra-firm tofu, drained, blotted dry, cut into 1″ cubes, season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and cook, undisturbed, until golden brown and blistered in spots underneath, about 5 minutes. Turn over and cook until golden brown and blistered in spots on other side, about 5 minutes. Transfer to a plate. Or, cut your roasted pork into cubes and set aside.

Reduce heat to medium and add remaining 3 Tbsp. vegetable oil to skillet. Cook 3 large shallots, sliced ¼” thick, 1 large serrano chile, finely chopped, one 1″ piece ginger, peeled, finely grated, 5 garlic cloves, finely grated, ¼ cup double-concentrated tomato paste, 2 tsp. all-purpose flour, and 2 tsp. cumin seeds, stirring often, until tomato paste is deep brick red, 6–8 minutes. Add 1 Tbsp. ground coriander, 1 Tbsp. paprika, 2 tsp. mild curry powder, 1 tsp. organic sugar, and ½ cup water and cook, stirring constantly, until spices smell toasty and fragrant, 5–7 minutes.

Return tofu to pan and add remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and 1 cup water. Bring to a simmer and cook, stirring occasionally, until sauce is thickened slightly and drops of oil break on the surface, 6–9 minutes. Add 1 cup fresh or frozen green peas, ½ cup cherry tomatoes, halved, and 2 Tbsp. unsalted butter, cut into ½” pieces (if using), and cook, stirring occasionally, until butter is melted and peas are warmed through, about 1 minute.

I finish the curry without adding the tofu and divided it into two pans. Then I mix in the tofu or pork.

Remove from heat and stir in 2 tsp. fresh lemon juice and season with more salt if needed. Top curry with chopped cilantro and serve with steamed rice.

Do ahead: Curry (without lemon juice and cilantro) can be made 2 days ahead. Reheat, covered, in a medium skillet over medium, stirring occasionally and adding a splash of water if needed. Add lemon juice and cilantro just before serving.

Nutrition per serving:

• No idea, but not terrible? 2/3 cup of white rice is 2 carbohydrate choices.
• Elliecoo Rating: ★★★★★