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Curried Vegetables with Tofu


Curried Vegetables with Tofu Recipe

Ingredients:
  • 2 tsp (10 ml) vegetable oil 
  • 1 sweet onion (such as Vidalia), coarsely chopped 
  • 1 red bell pepper, cut into 1- by 1/2-inch (2.5 by 1 cm) strips 
  • 2 tsp (10 ml) curry powder 
  • ½ tsp (2 ml) ground ginger 
  • 2 cups (500 ml) broccoli florets 
  • 2 cups (500 ml) cauliflower florets 
  • 1 cup (250 ml) vegetable stock 
  • 2 or 3 carrots, cut into 1/4-inch (0.5 cm) thick slices (1 cup/250 ml) 
  • 1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed, or 1 cup (250 ml) dried chickpeas, soaked, cooked and drained (see Legumes) 
  • 10 oz (300g) firm tofu, cubed (1 inch/2.5 cm) or fried bean curd (see Tips) 
  • ½ cup (125 ml) vanilla-flavor soy milk 
  • 3 tbsp (45 ml) unsweetened shredded coconut 
  • 2 tsp (10 ml) granulated natural cane sugar
  • Salt and freshly ground black pepper 
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 279kcal (14%)
Total Fat 9g (14%)
Saturated Fat 2g (9%)
Cholesterol 0mg (0%)
Total Carbohydrate 37g
Dietary Fiber 8g
Sugars 8g
Protein 16g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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