By: Shefaly Ravula
Recipe Information
Total Time: 45 minutes, 20 minutes active
Servings: 4
A delicious North Indian-style vegetable and tofu curry with a warmly spiced sauce.
Ingredients
Tofu
- 1 block extra firm tofu
- 2 teaspoons vegetable oil
Ginger and Garlic Paste
- 3-4 cloves garlic, peeled
- 1-inch piece of ginger root, peeled
Curry
- 1/2 large white onion, grated
- 2 carrots, chopped
- 1 1/2 cups peas (fresh or thawed)
- 1 red bell pepper, chopped
- 1/2 zucchini, chopped
- 1 tablespoon canola oil
- 1 cup tomato sauce, preferably no salt added
- 1 cup water
- 1 1/2 teaspoons kosher salt
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon garam masala
Preparation
Tofu
Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cube tofu into 1 inch pieces. Slowly add tofu to hot pan. Brown lightly, turning often, approximately 6 minutes.
Ginger and Garlic Paste
Finely grate the garlic cloves and ginger onto a cutting board (try to have equal amounts). Mash the two together with a small spoon to make a paste. Set aside.
Curry
- Grate onion and chop carrots, pepper and zucchini into 1/2-inch pieces.
- In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the grated onion and saute 5 minutes, being careful not to brown. Stir in 2 teaspoons of the ginger and garlic paste and cook for a few minutes more. Add the tomato sauce, ½ cup of water, salt and spices, and stir to blend.
- Bring the mixture to a boil, reduce to a simmer and add the vegetables, remaining water and pan fried tofu. Simmer, partially covered, for about 20 minutes or until the vegetables are fork-tender.
Serving Suggestion
Delicious served over rice or with naan Indian bread.
Nutritional Information
338 calories ,16 g. fat, 0 mg. cholesterol, 867 mg. sodium, 33 g. carbohydrate, 11 g. fiber, 24 g. protein
Source: https://www.grocery.coop/recipes/mixed-vegetable-indian-curry-with-tofu
