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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.2
  • Total Fat: 20.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.0 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 16.8 g

View full nutritional breakdown of Tofu and Peas in Curried Coconut Milk calories by ingredient
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Tofu and Peas in Curried Coconut Milk

Submitted by: SHERALYNNNE

Introduction

This recipe features a classic Indian technique for making a deep-flavored "gravy".
- Taken and adapted from *How to Cook Everything Vegetarian by Mark Bittman*
This recipe features a classic Indian technique for making a deep-flavored "gravy".
- Taken and adapted from *How to Cook Everything Vegetarian by Mark Bittman*

Number of Servings: 4

Ingredients

    * Note: I halved this recipe for myself hence the odd "half a can" type instructions. You can double it for a larger batch.

    - 1.5 onion
    - 14 ounce (half a can) tomatoes in their liquid
    - salt and freshly ground black pepper
    - 2 tbsp garam masala or curry powder to taste
    - 1 block firm tofu blotted dry
    - 1 cup frozen peas (defrost in cold water and drain)
    - 1/2 can coconut milk
    - A bit of Franks Red Hot Sauce (optional)
    - 1 small can - 127mL green chilies (optional)
    - 3 cloves of garlic
    - chopped fresh cilantro leaves for garnish

Directions

1. Combine the onions and tomatoes in a food processor and puree. Add garlic, minced, and green chilies if using to the food processor and mix in til smooth. Put the oil in a deep skillet or broad saucepan over medium heat. When hot, add the onion-tomato mixture, along with some salt and pepper and the spice mixture, and cook, stirring occasionally, until it thins and becomes sauce-like - about 10 minutes.

2. Add the tofu and peas and cook for about 5 minutes until the tofu swells slightly and the peas are tender; stir in the coconut mil and bring just about to a boil, stirring occasionally. Taste and garnish with the cilantro, and serve.

Optional: I added some Franks Red Hot sauce for extra flavor.

Can serve with rice, or with a nice side of bok choy or other leafy green veggie. (not included in nutritional info)

Number of Servings: 4

Recipe submitted by SparkPeople user BUTTERYFLY.






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