Vegetable & Tofu Curry

Name: Vegetable & Tofu Curry
Cuisine: Asian, Indian
Ingredients: 2 aubergines, diced; 4 red peppers, diced; 1 cauliflower, broken into florets; 4 onions, 2 diced, 2 slices into rings; Ginger; 4 cloves garlic; 2 tsp mustard seeds; 2 tsp tumeric; 2 tsp cumin seeds; 1.5 tsp chilli flakes; 2 tins chopped tomatoes; 500mL vegetable stock; 450g tofu

9 steps

Updated at: Sun, 08 Sep 2024 11:53:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories115 kcal (6%)

Total Fat3.4 g (5%)

Carbs17.7 g (7%)

Sugars10 g (11%)

Protein7 g (14%)

Sodium264.1 mg (13%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 diced, 2 slices into rings

ginger

4cloves garlic

2 tspmustard seeds

2 tsptumeric

2 tspcumin seeds

1 ½ tspchilli flakes

2tins chopped tomatoes

500mlvegetable stock

450gtofu

Instructions

Step 1

Preheat the oven to 200°C/180°C fan / gas mark 6.

Step 2

Roast the aubergine, peppers and cauliflower with olive oil and salt for 15-20mins, or until they start to caramelise. Turn half way.

Step 3

Fry onion rings until crisp and golden brown. Set aside.

Step 4

Sauté diced onion in casserole dish for 4-5 mins before adding ginger, garlic and spices. Cook for 2 more mins.

Step 5

Remove vegetables from oven and spoon into casserole dish, stirring to coat well with spices. Pour chopped tomatoes & stock and bring to the boil. Simmer for 15mins.

Step 6

Marinate tofu with curry powder & oil.

Step 7

Fry tofu until golden and crispy.

Step 8

Add tofu to curry and simmer for 5 more mins. Season to taste.

Step 9

Serve with rice with onion rings on top.