Indian Tofu Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 318.0
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 70.4 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 6.3 g
- Protein: 15.1 g
View full nutritional breakdown of Indian Tofu Curry calories by ingredient
Introduction
Serve on it's own or with rice. Serve on it's own or with rice.Number of Servings: 6
Ingredients
-
2 pack Cauldron marinated tofu pieces (320 grams)
2 large onions
2 tbsp oilve oil
4 small hot red chillis
3 sweet peppers
3 cloves garlic
Spices: garam masala, turmeric, cayenne pepper, jalfrezi, ground corriander
Tinned tomatoes - 800 grams
Potatoes - 2 or 3 medium
Large carrot
Frozen peas - 150 grams
Salt & Pepper to taste
Directions
Chop the onions and cook slowly in the olive oil.
Chop chillis, sweet peppers and garlic and add to the onions.
When the onions are soft add the spices, I usually go for 3 different spices, about a teaspoon of each, you can choose from the ones listed or add different ones depending on what you like.
Add the tofu and leave on a low heat for about 10 minutes stiring occasionally until the spices have mixed well with the tofu.
Add 2 tins of chopped tomatoes
Chop the potatoes and carrots small ish and add to the pan
Add frozen peas - a much underrated vegetable and lovely in a curry.
Season with salt & black pepper
Cover and simmer on a low heat, I usually leave for about an hour.
Number of Servings: 6
Recipe submitted by SparkPeople user WICKIEWOO.
Chop chillis, sweet peppers and garlic and add to the onions.
When the onions are soft add the spices, I usually go for 3 different spices, about a teaspoon of each, you can choose from the ones listed or add different ones depending on what you like.
Add the tofu and leave on a low heat for about 10 minutes stiring occasionally until the spices have mixed well with the tofu.
Add 2 tins of chopped tomatoes
Chop the potatoes and carrots small ish and add to the pan
Add frozen peas - a much underrated vegetable and lovely in a curry.
Season with salt & black pepper
Cover and simmer on a low heat, I usually leave for about an hour.
Number of Servings: 6
Recipe submitted by SparkPeople user WICKIEWOO.