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Recipe

Curried Peas and Tofu

Scott Phillips

Servings: 4 as a main

This fragrant, mildly spiced curry studded with soft cubes of tofu makes a satisfying vegetarian meal when wrapped in naan and served with rice, couscous, or quinoa.

Ingredients

  • 2 Tbs. olive oil
  • 1/2 medium yellow onion, coarsely chopped
  • 2 1/8-inch-thick slices fresh ginger, smashed
  • 1 clove garlic, smashed
  • Kosher salt
  • 2 tsp. mild curry powder
  • 1/2 tsp. ground cumin
  • 2/3 cup stirred coconut milk
  • 1 cup shelled fresh peas or frozen peas, thawed
  • 1 14- to 17-oz. package firm or extra-firm tofu, drained and cut into 1/2-inch cubes
  • 1 tsp. fresh lime juice

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 320
      Carbohydrates (g): 12
      Fiber (g): 5
      Protein (g): 19

Preparation

  • Heat the olive oil in a 3- to 4-quart saucepan over medium-high heat. Add the onion, ginger, garlic, and 1 tsp. salt; cook, stirring occasionally, until the onion is starting to color, about 5 minutes. Add the curry powder and cumin; cook, stirring, until fragrant, about 30 seconds.
  • Turn the heat up to high, add the coconut milk, and bring to a boil. Add the peas and tofu; cover and simmer, stirring occasionally, until the peas are just tender and the tofu is heated through, about 3 minutes. Discard the ginger and garlic, stir in the lime juice, and season to taste with salt. Serve with warm naan.

Reviews

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Reviews

  • Kokinneke | 04/04/2016

    Extremely easy AND very tasty. You can make it as mild or as hot as you want. The colours and shapes are pleasing to the eye and the curry is welcome for the change. Definitely a keeper!

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