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Vegetable Tofu Curry

I.am.Vegetarian's picture
<p><a href="http://www.flickr.com/photos/mesohungry/4562594037/">Image Credit</a></p>
Ingredients
  Garlic 2 Clove (10 gm)
  Small onion 1
  Butter 2 Tablespoon
  Oil 2 Tablespoon
  Curry powder 2 Tablespoon (Or Purchased Curry Powder)
  String beans 8 Ounce
  Cauliflower 1 Small, broken into flowerets
  Cauliflower 1 Small, broken
  Broccoli 1 Pound, trimmed and broken into flowerets (1 Bunch)
  Broccoli 1 Bunch (100 gm)
  Carrots 3 , peeled
  Carrots 3
  Zucchini 2 , scrubbed
  Zucchini 2
  Tofu block 22 Ounce, drained, cut into 1-inch squares (1 Piece)
  Salt 1⁄2 Teaspoon
  Brown sugar 1 Teaspoon
  Yogurt 1 Cup (16 tbs)
Directions

GETTING READY
1) Attach a metal blade to the work bowl of a food processor and then process garlic and onion into 1-inch pieces, pulsing on/off until finely minced.
2) Remove them to a bowl and then attach slicing blade to the work bowl.
3) Slice carrots to fit feed tube vertically and then remove from bowl.
4) Slice zucchini to fit feed tube vertically and remove from bowl.
5) Slice broccoli stalks into feed tube vertically.
6) Further slice string beans into 1-2-inch lengths.

MAKING
7) Take a 5- or 6-quart dutch oven and heat butter and oil in it over medium to medium-high heat.
8) Stir in garlic and onions and sauté them for 3-4 minutes until clear but not brown.
9) Mix in curry powder and then lower heat to steam each vegetable separately to maintain individual textures.
10) Cook the vegetables until tender-crisp, ensuring not to overcook.
11) Mix in tofu, salt, brown sugar and yogurt.
12) Stir gently and then simmer the mixture, covered for about 10 minutes.

SERVING
13) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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