This hearty Tofu & Vegetable Curry is a comforting plant-based meal that delivers bold Indian flavors without the fuss. Crispy-firm tofu cubes soak up the savory, ginger-spiced broth alongside tender-crisp cauliflower, green beans, carrots, and red peppers. The dish is finished with a quick simmer to meld the spices, creating a textured, satisfying stew that pairs perfectly with fluffy parboiled rice. Ideal for busy weeknights, this recipe comes together in under 45 minutes using pantry staples and fresh produce. It&# 226;ÂÂs a wholesome, vegan-friendly option that brings restaurant-quality warmth to your family table, offering a perfect balance of spice and comfort.
Tofu & Vegetable Curry – Gh_9405
Description
This hearty Tofu & Vegetable Curry is a comforting plant-based meal that delivers bold Indian flavors without the fuss. Crispy-firm tofu cubes soak up the savory, ginger-spiced broth alongside tender-crisp cauliflower, green beans, carrots, and red peppers. The dish is finished with a quick simmer to meld the spices, creating a textured, satisfying stew that pairs perfectly with fluffy parboiled rice. Ideal for busy weeknights, this recipe comes together in under 45 minutes using pantry staples and fresh produce. It&# 226;ÂÂs a wholesome, vegan-friendly option that brings restaurant-quality warmth to your family table, offering a perfect balance of spice and comfort.Ingredients
Directions
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Separate the cauliflower head into bite-sized florets.
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Cut green beans in half, slice carrots, chop onion, and cut red pepper into 1/4-inch strips.
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Drain tofu and cut into 1-inch cubes.
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Prepare the parboiled rice according to package directions.
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In a 5-quart Dutch oven or saucepot, bring 1 inch of water to a boil over high heat.
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Add cauliflower and green beans; boil briefly, then reduce heat to low.
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Cover and simmer for 4 minutes until vegetables are tender-crisp; drain and set aside in a bowl.
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Wipe the Dutch oven dry with a towel.
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Heat salad oil in the same Dutch oven over medium-high heat.
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Add carrots, onion, and red pepper; stir-fry frequently until tender-crisp and beginning to brown.
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Stir in curry powder, flour, ginger, and salt; cook for 1 minute, stirring constantly.
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Pour in vegetable broth, then add the boiled cauliflower and green beans, stirring to coat.
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Gently fold in the tofu cubes and heat through until warm.
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Serve the curry mixture spooned over the prepared rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.5g2%
- Sugars 0.5g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
