Saturday, December 28, 2013

Vegetable Tofu Curry

If you've never tried to make curry at home before, now is the time. It is such an aromatic dish and the epitome of comfort food. Plus, it'll impress anyone you have for dinner. I made my curry tonight with tofu because I wasn't in the mood to defrost chicken thighs - but you could certainly make this with chicken instead. Just cook the chicken until tender before adding to the curry.

The key to this dish is time. It's one of those dishes that you should make when you want to drink a glass of wine while you cook and enjoy the process. The longer you let this dish simmer, the more flavor it will have.

I love this with Trader Joe's  brown rice. It comes in the frozen section and cooks perfectly in the microwave in only 3 minutes.  

  • 1 T. vegetable oil
  • 1 small yellow onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 orange or red bell pepper, chopped
  • 1 head of broccoli, chopped
  • 1 small zucchini, chopped
  • 1 c. mushrooms, chopped
  • 1 c. pineapple chunks (canned or fresh if you have it!)
  • 1/2 of a 14 oz. package of firm tofu
  • 1 can light coconut milk
  • 1 1/2 T. curry seasoning
  • 1/4 t. paprika
  • 1/4 t. cumin
  • 1/8 t. cinnamon
  • 1/8 t. nutmeg
  • 1/2 T. brown sugar
  • Put vegetable oil in medium high skillet. Saute onions, peppers, zucchini and broccoli. Hold the mushrooms and pineapple for later - they are added last.
  • While veggies saute (about 10 minutes), drain tofu and set out on paper towels to sop moisture. Then cut tofu into 1" squares and set aside. 
  • Add 1/2 T. of curry seasoning, paprika, cumin, cinnamon and nutmeg to veggies. Mix well and let cook for 3 minutes. Add 1/2 c. coconut milk and let it simmer for 10 minutes. 
  • Add another 1/2 c. coconut milk and another 1/2 T. curry seasoning. Let simmer for another 10 minutes. 
  • Add the last of the coconut milk and the last 1/2 T of curry seasoning. Let simmer again for 10-15 minutes. 
  • Add 1/2 T. brown sugar to pan. Mix and let simmer for 10 minutes. 
  • Add mushrooms and pineapple. Let simmer for 10 minutes. 
  • Add tofu, let simmer for 15 minutes. 
  • Serve over brown rice or white rice. 
Yields approx. 4 cups. 
Serving size = 1 cup.

Weight Watchers points (not including brown rice) = 4 pts.

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