Tofu Veggie Curry
I love everything curry, tried this one and can recommend.
3 Cups Pilaf rice, cooked
2 med potatoes, peeled, diced and steamed
1 aubergine, peeled, diced and steamed
2 Teaspoon olive oil
1 onion, peeled and diced
1 large clove garlic, peeled and fine diced
1/4 inch root ginger, peeled and minced
1/2 Pound firm tofu, drained and diced
1 Tablespoon curry powder
1/2 Cup raisins
1 Teaspoon salt
1 Cup natural yoghurt
2 Tablespoon chopped herbs
Cook the rice and put to one aside.
Peel, dice and steam the potatoes and aubergine and set aside.
Heat the olive oil in a large trying pan or wok. Add onion, garlic, and ginger and
sauté over medium low heat for 1-2 minutes. Add diced tofu and curry powder.
Cook and stir gently about 10 minutes.
Add potatoes, aubergine, and raisins and sauté another 5 minutes. Add salt if desired.
Remove from heat, then stir in yoghurt and herbs and serve hot over the cooked rice.
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