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Tomato Curry with Tofu and Vegetables

Anjali Lalani, of San Diego, created this curry based on one of her mom’s recipes. Lalani suggests serving it with rice or naan.

Ingredients: 

Ingredient Set Name: 

Curry Sauce

Ingredients: 

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1 Tbs. vegetable oil
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4 cloves garlic, minced (4 tsp.)
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1 tsp. minced fresh ginger
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1 medium white onion, diced
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5 large tomatoes, chopped (6 cups)
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⅓ cup plain yogurt
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¼ cup raw cashews
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½ tsp. ground turmeric
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¼ tsp. garam masala, optional

Ingredient Set Name: 

Tofu and Vegetables

Ingredients: 

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2 Tbs. vegetable oil, divided
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1 16-oz. pkg. firm tofu, drained, pressed, and cut into ½-inch cubes
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8 oz. white button mushrooms, quartered (3 cups)
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½ cup frozen peas, thawed

Instructions: 

1. To make Curry Sauce: Heat oil in large saucepan over medium heat. Add garlic and ginger, and sauté 30 seconds. Add onion, and sauté 5 minutes more. Add tomatoes, and cook, stirring frequently, 10 minutes. Transfer to blender, add yogurt and cashews, and purée until smooth. Return sauce to saucepan, and heat over medium-low heat. Add turmeric and garam masala (if using), and bring to a simmer. Reduce heat to low, and cook 20 to 30 minutes, or until thickened.

2. Meanwhile, to make Tofu and Vegetables: Heat 1 Tbs. oil in large skillet over medium-high heat. Add tofu, and sauté 8 to 10 minutes, or until golden-brown. Transfer to plate, and set aside. Heat remaining 1 Tbs. oil in same skillet, add mushrooms, and sauté 5 to 7 minutes.

3. Stir tofu, mushrooms, and peas into Curry Sauce; season with salt, if desired. Cook over low heat 5 minutes, or until heated through.

Nutrition Information: 

Calories: 
233
Protein: 
11 g
Total Fat: 
14 g
Saturated Fat: 
2 g
Carbohydrates: 
19 g
Cholesterol: 
2 mg
Sodium: 
46 mg
Fiber: 
4 g
Sugar: 
9 g
Yield: 
Serves 6