All Fresh Vegan Curry

Made entirely from fresh produce... no canned tomatoes. I used a mortar and pestle to create a paste to season the curry. I had been wanting to try this technique since I saw it used on Masterchef UK.

While I love a coconut milk powered curry, I wanted something lighter and with more protein power. Tofu was the answer.

Seeds from 10 cardamom pods or 1/12 tsps ground
5 whole cloves
2 tsps coriander seed
2 tsps cumin seed
2 tsps paprika
2 tsps turmeric
2 tsps salt
1 tsp celery seed
1 tsp crushed pepper flakes
3 cloves garlic, chunked
1 inch ginger, grated
2 tsps olive oil

Grind all until a fairly smooth paste is formed. Set aside.

1/2 block silken tofu, drained
1/4 cup brine from 1 large jar of roasted red peppers
1 roasted red pepper from the jar
2 tsps sriracha

Puree in a blender until smooth. Set aside.

3 medium vine tomatoes, diced
3 large white mushrooms, diced
1/4 sweet onion, diced
1 can chick pea and the brine
1 poblano pepper, diced
1 jalapeno pepper, diced
1 serrano pepper, diced
1/2 cup white wine
1 tbl asian chili garlic sauce
2 tsps sugar
zest and juice from 1 lime
1 tsp salt
1 tsps black pepper

Add all ingredients, including those which were set aside, to a large pot. Bring to a boil and then simmer for 30 minutes. Allow to cool for 10 minutes off the flame and the sauce will thicken considerably.