Vegetable Curry with Tofu

Name: Vegetable Curry with Tofu Recipe
Yield: 6
Ingredients: 1 pkg Nasoya Lite Firm Tofu; 3 medium potatoes; 3 medium carrots; 1 head cauliflower; 1 tbsp olive oil; 1 medium sweet onion; 5 cloves garlic; 2 tsp grated fresh ginger root; 1.5 tsp cumin seed; 1.5 tbsp Patak's Mild Curry Paste; lime juice 1 lime yields or equivalent; 1 can light coconut milk; 1 cup vegetable or chicken broth; Spices to taste-; black pepper; cardamom; coriander; cinnamon; ground cloves; saffron; nutmeg; chili powder

Number of Servings: 6

Ingredients

1 pkg Nasoya Lite Firm Tofu3 medium potatoes3 medium carrots1 head cauliflower1 tbsp olive oil1 medium sweet onion5 cloves garlic2 tsp grated fresh ginger root1.5 tsp cumin seed1.5 tbsp Patak's Mild Curry Pastelime juice, 1 lime yields or equivalent1 can light coconut milk1 cup vegetable or chicken brothSpices to taste-black peppercardamomcoriandercinnamonground clovessaffronnutmegchili powder

Directions

Chop peeled and washed vegetables. Drain and press dry tofu and cube. Dice onion and garlic and saute in olive oil. Add cumin and grated ginger root to saute. Add remaining vegetables, tofu, lime juice, curry paste, and spices. Stir to coat. Add remaining liquids and simmer uncovered for about an hour or until vegetables are tender.

Number of Servings: 6

Recipe submitted by SparkPeople user GBOWMAN241.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 264.9
Total Fat: 10.8 g
Cholesterol: 0.0 mg
Sodium: 441.3 mg
Total Carbs: 33.2 g
Dietary Fiber: 6.7 g
Protein: 11.0 g

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