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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.6
  • Total Fat: 15.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.9 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 12.9 g

View full nutritional breakdown of Curried Veggies and Tofu calories by ingredient
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Curried Veggies and Tofu

Submitted by: JULIANNAROSE

Introduction

This yummy curry is all about the veggies. It's tasty that much I know. When I made this mucking about the kitchen I was quiet surprised with how well it turned out. This yummy curry is all about the veggies. It's tasty that much I know. When I made this mucking about the kitchen I was quiet surprised with how well it turned out.
Number of Servings: 4

Ingredients

    Tofu, firm, 1 cup

    1/2 Cup Cauliflower
    1 Medium Yellow Pepper
    1 Medium Orange Pepper
    1 Medium Red Pepper
    1 Cup fresh Mushrooms
    1/2 Cup Zucchini
    1 Small Onion
    2 table spoons fresh Cilantro
    2 table sppons Olive Oil
    1/4 cup of lite Coconut Milk
    1/2 teapsoon ground Ginger Root
    1 tablespoon Cumin
    3 Medium Curry powder (Yellow)

Directions

Curry: Stir lite coconut milk, cilantro, medium curry, cumin, and ginger ginger in a bowl.

Drain tofu, press out as much of the excess liquid as you can and pat dry. Slice into cubes.

Heat nonstick pan over medium heat with oil add onion and cook until slightly golden add tofu and contiune to cook for 5 min. Add curry sauce and continue cooking for 6-8 minutes more, then add veggies and cook for an additional 3 minutes

Serve on it's own or with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user JULIANNAROSE.






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