nutritional information

Per 1-cup serving:

  • 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
Gluten-Free

Tomato Curry with Tofu and Vegetables

Serves 6

Anjali Lalani, of San Diego, created this curry based on one of her mom’s recipes. Lalani suggests serving it with rice or naan.
Curry Sauce
  • 1 Tbs. vegetable oil
  • 4 cloves garlic, minced (4 tsp.)
  • 1 tsp. minced fresh ginger
  • 1 medium white onion, diced
  • 5 large tomatoes, chopped (6 cups)
  • ⅓ cup plain yogurt
  • ¼ cup raw cashews
  • ½ tsp. ground turmeric
  • ¼ tsp. garam masala, optional
Tofu and Vegetables
  • 2 Tbs. vegetable oil, divided
  • 1 16-oz. pkg. firm tofu, drained, pressed, and cut into ½-inch cubes
  • 8 oz. white button mushrooms, quartered (3 cups)
  • ½ cup frozen peas, thawed

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.

September 2014 p.10

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