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.
Ingredients:
- 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
Directions:
- 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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