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Festive Curry Tofu PDF Print E-mail
Ingredients (use vegan versions):
  • 14 oz. extra-firm tofu, water packed, pressed, cut into cubes
  • 1 medium onion, chopped
  • 1 small green pepper, cut into strips
  • 1 clove garlic, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon ground cloves
  • 1 16oz. can tomatoes, cut up
  • 1/4 cup dried currants or raisins
  • 1/2 teaspoon salt
  • hot cooked brown rice
Directions:

Spray pan with Pam. Heat pan over high heat. Stir-fry onion, green pepper and garlic for 3-5 minutes or till onions are tender. Add curry, thyme, and cloves and stir- fry for 2 minutes longer. Stir in undrained tomatoes, currants or raisins, and salt. Add tofu, spooning mixture over the tofu. Add a 1/2 cup of water then bring to a boil. Reduce to a simmer and cover for 35-40 minutes. Uncover and boil for 5-10 minutes, until sauce is thick. Serve over rice.

Serves: 4 to 6

Preparation time: 1 hour


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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