Recipe: Madras Tomato Cream Soup

I just developed this recipe last week, but I've already fallen hard for it. You'll love it, too: It's creamy, spicy, and flavorful, and takes less than 20 minutes to prepare. I've replaced the usual milk and cream with tofu, which bumps up the protein content while lowering fat and calories. It makes a perfect lunch served with naan bread. Or, for a casual supper, pair it with a grilled cheese sandwich.

You'll find whole cumin seeds and garam masala at most larger supermarkets, but you'll probably need to visit your local ethnic market for black mustard seeds. While you're there, stock up on bottled minced ginger and garlic, and look for any other spices or ingredients you need. Ethnic markets are typically considerably less expensive! I shop at my local Rani's because I absolutely love their garam masala; no other brand will do, as far as I'm concerned. Rani's also carries a huge range of Indian and ethnic products at fantastic prices. No Rani's in your neighborhood? No problem! Shop online at www.ranisworldfoods.com.

Madras Tomato Cream Soup

Ingredients:

2 teaspoons canola oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 (14-ounce) cans diced tomatoes, undrained
1/2 onion, coarsely chopped
1 (12-ounce) package Mori-Nu tofu
1/4 cup milk (I use plain soy milk)
1 teaspoon garam masala
1/4 teaspoon Indian chili powder
1/4 cup cilantro, chopped

Directions:

Heat oil in medium saucepan over medium heat. Add mustard seeds and cumin seeds, and cook, stirring often, for 1 minute, or until seeds are fragrant. (Be careful not to burn the seeds.) Remove pan from heat.

Puree tomatoes and onions in blender or food processor until just smooth. Carefully add tomato mixture to saucepan (it may bubble or even splatter vigorously when the hot oil and cold tomatoes interact). Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook for 10 -15 minutes, or until onion is cooked.

Meanwhile, puree tofu and milk until smooth. Set aside.

When onion is cooked, remove soup from heat. Add tofu mixture, garam masala, and chili powder, and stir to combine. Cook on low heat until just heated through (do not allow soup to boil). Just before serving, add cilantro and stir to combine.

Recipe of the Week: Slow Cooker Indian Chicken and Sweet Potatoes

If you've taken my online class "Luscious, Low-Fat, Lightning-Quick Meals," I bet you've already dusted off your slow cooker, and you're ready for more easy and delish recipes for it. You're in luck! I had this recipe in the slow cooker when an acquaintance stopped by for a few hours. She couldn't get over how the aroma filled the house as it cooked, and wanted the recipe to take with her. I saw her again this week, and she mentioned it turned out fantastic when she prepared it. If you try it, I'd love to hear what you think of it!

I'll post more tomorrow about how I developed this recipe, and talk about ginger and garam masala. If you happen to have all the ingredients at home, happy cooking!

Slow Cooker Indian Chicken and Sweet Potatoes

Ingredients:

1 (29-ounce) can sweet potatoes, drained
1 (14-ounce) can reduced-sodium, fat-free chicken broth
1 medium onion, quartered and thinly sliced
2 tablespoons bottled minced ginger
1 tablespoon bottled minced garlic
1 1/2 teaspoons garam masala
1/8 teaspoon fresh-ground pepper
3 dashes ground cayenne
1 pound boneless, skinless chicken breasts
4 cups fresh spinach

Directions:

Put sweet potatoes, chicken broth, onion, ginger, garlic, garam masala, peppercorn, and cayenne in slow cooker and stir to combine. Place chicken breasts on top and cook on LOW for 6 - 8 hours, or on HIGH 4 - 6 hours, or until chicken is tender and shreds easily with two forks. Shred chicken. Add spinach and stir to combine. Turn heat to LOW and cook until spinach wilts.