Tofu & Vegetable Curry

Name: Tofu & Vegetable Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 package (16 oz) super firm tofu pressed and cubed; 2 tbsp olive oil; 1/2 cup onions sliced; 3 cloves garlic chopped; 1/2 tsp turmeric powder; 2 cups cauliflower florets; 2 cups swiss chard chopped (include stems); 1 small summer squash cut in half-moon pieces; 8 fresh green beans sliced diagonally (about 1/3 cup); 1 15 oz can Roland Lite Coconut Milk; 3 tbsp yellow curry paste (I used Roland); salt to taste (calculated with 1/2 tsp total); freshly ground black pepper to taste

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 package (16 oz) super firm tofu, pressed and cubed2 tbsp olive oil1/2 cup onions, sliced3 cloves garlic, chopped1/2 tsp turmeric powder2 cups cauliflower florets2 cups swiss chard, chopped (include stems)1 small summer squash, cut in half-moon pieces8 fresh green beans, sliced diagonally (about 1/3 cup)1 15 oz can Roland Lite Coconut Milk3 tbsp yellow curry paste (I used Roland)salt, to taste (calculated with 1/2 tsp total)freshly ground black pepper, to taste

Directions

Heat olive oil in a 4 quart saucepan over medium heat. Add tofu cubes, and sprinkle with turmeric. Turn gently until lightly crisp on all sides. (This helps the tofu stay together in the sauce, and gives it a nice texture and color.) Season with a bit of salt and pepper, if desired.

Add onion and green beans. Saute briefly until onion becomes translucent. Add garlic and swiss chard and saute until chard wilts. Add cauliflower and green beans.

Combine coconut milk and curry paste in a small bowl, then add to saucepan. Reduce heat; simmer about 20 minutes or until cauliflower is tender. Add squash in the last 10 minutes of cooking, and simmer until tender-crisp. Season with salt and pepper to taste.

Serve over basmati rice (not included in nutrition calculations).

Makes 4 (generous) servings.

Number of Servings: 4

Recipe submitted by SparkPeople user RACHE23.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 307.2
Total Fat: 19.9 g
Cholesterol: 0.0 mg
Sodium: 902.1 mg
Total Carbs: 19.1 g
Dietary Fiber: 5.8 g
Protein: 11.1 g

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