Vegetable and Tofu Curry. Recipe

Vegetable and Tofu Curry

 

1 cup long-grain white rice

2 tablespoons canola oil or olive oil

1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes

1 cup carrots, cut into 3/4-inch pieces

2 cups potato pieces (steam small potatoes and peel)

2 cups cauliflower florets

1 cup peas

1 onion, thinly sliced

1 clove garlic, minced

1 Tablespoon curry powder

1 tablespoon grated fresh ginger

2 tablespoons tomato paste

1 to 2 cups low-sodium vegetable broth

2 cups frozen okra

1/2 cup torn fresh basil leaves (or parsley)

1.Steam the cauliflower, the peas, the carrots the okra and the potatoes

2.Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.

3.Heat the remaining tablespoon of oil in the skillet. Add the onion, curry powder and ginger and cook, stirring occasionally, until onions begin to soften, 3 to 5 minutes. Mix in the tomato paste.

4.Add the broth to the skillet and bring to a simmer. Add the tofu and the vegetables. Sprinkle with the basil and serve over rice.

 

Done