Curry Vegetables & Basmatti Rice

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 297.7
  • Total Fat: 17.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 476.7 mg
  • Total Carbs: 72.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.1 g

View full nutritional breakdown of Curry Vegetables & Basmatti Rice calories by ingredient


Modified from the Giant Book of Tofu, pg. 169 Modified from the Giant Book of Tofu, pg. 169
Number of Servings: 10


    Red Onion, 1 medium (2-1/2" dia), sliced
    Garlic, 1 tsp minced
    Ginger Root, 1 tsp minced
    Red Potato, 2 cups
    Sesame Oil, 3 tbsp
    Tofu, extra firm, 1 block, pressed, 1" squares
    Yellow Peppers (3-3/4" long, 3" dia), julienned
    baby bellas (portabella's), 2 cups, sliced
    Curry powder, 3 tbsp
    Cilantro, raw, 1 Cup
    A Taste of Thai Lite Coconut Milk, 2/3 serving
    Indian, Aromatic Basmati Rice, 1 package


Make rice according to package directions. (I used the micro to free up cooktop space).

Finely slice the potatoes, add to steamer. Steam for 15 minutes until done.

Saute onion, garlic and ginger in sesame (or peanut) oil until onions are transluscent.

Add Yellow peppers and mushrooms, saute 3-5 more minutes.

Add tofu cubes and potatoes. Add curry and salt to taste. Saute 5 minutes, stirring occassionally.

Remove from heat and add cilantro and coconut milk. Cover and let sit for 3 minutes.

Serve over 3/4 C basmatti rice. It's a slow heat -- you'll be sweating by the end....if you're a light weight like me, that is!

Number of Servings: 10

Recipe submitted by SparkPeople user SHAYBRACKNEY.