Vegetable Curry with Tofu

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegetable Curry with Tofu calories by ingredient


Introduction

A tasty vegetable curry. Use vegetable broth instead of chicken broth for a delicious vegetarian recipe. A tasty vegetable curry. Use vegetable broth instead of chicken broth for a delicious vegetarian recipe.
Number of Servings: 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

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.