Tofu And Vegetable Curry

A flavorful and nutritious delight awaits! This vibrant tofu and vegetable curry is a symphony of textures and tastes, with tender chunks of tofu, crisp vegetables, and a rich, aromatic sauce.

Perfect for a quick weeknight meal or a special occasion, this recipe is a true crowd-pleaser.

Ingredients

• 250g firm tofu, drained and cut into 1-inch cubes
• 2 medium onions, chopped
• 3 cloves of garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 large red bell pepper, seeded and chopped
• 1 can of diced tomatoes (14 oz)
• 2 tablespoons of vegetable oil
• 2 teaspoons of grated fresh ginger
• 1 teaspoon of ground cumin
• 1 teaspoon of curry powder
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)

Instructions

Heat the oil in a large pan over medium heat.

Add the onions and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly to avoid burning.

Add the chopped carrots and potatoes, and cook for about 5 minutes, or until they start to soften.

Add the chopped red bell pepper and cook for an additional 2-3 minutes, until all the vegetables start to tenderize.

Add the grated ginger, cumin, curry powder, turmeric, and cayenne pepper (if using) to the pan.

Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Add the cubed tofu to the pan and cook for about 5 minutes, until the tofu is golden brown on all sides.

Add the canned diced tomatoes, salt, and pepper to the pan.

Stir well to combine, then bring the mixture to a simmer.

Reduce the heat to low and let the curry simmer, uncovered, for about 20-25 minutes, or until the vegetables are tender and the sauce has thickened.

Taste and adjust the seasoning as needed.

Garnish with fresh cilantro leaves, if desired.

Serve hot over rice or with naan bread, and enjoy!

Notes

Use firm tofu for the best results, as it will hold up better to the flavors and sauce. If using cayenne pepper, adjust the amount according to your desired level of spiciness.

For a creamier curry, add a tablespoon or two of coconut cream towards the end of the simmering time.

Want to add some extra veggies? Feel free to toss in some chopped zucchini, green beans, or sweet potatoes to make the curry even heartier.

If you’re short on time, you can also use pre-chopped onions and bell peppers to speed up prep.

Don’t skip the step of cooking the spices for a minute or two – it makes a big difference in the flavor of the final dish! Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months – just thaw and reheat when you’re ready.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 3.5g
• Cholesterol: 0mg
• Sodium: 400mg
• Total Carbohydrates: 40g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 20g